how to make Italian Stuffed Peppers Without Oven

 Italian Stuffed Peppers

today I'm going to make some Italian stuffed capsicum I'm using ground chicken and white rice for the stuffing but if you are a vegetarian you can use tofu boiled quinoa or zucchini instead of chicken 

Ingredients:

• 5/6 Large size capsicums (Any Color)
• 350 Grams of ground/Minced chicken
• 1 Cup cooked white rice/Brown rice/Boiled quinoa 
• 1 Cup of tomato puree
• 1 Medium sized chopped onion
• 7-8 Cloves of chopped garlic
• 1/2 Cup of boiled sweet corn
• Salt to taste
• 1/2 Teaspoon red chili powder
• 1/2 Teaspoon black pepper
• 2 Teaspoons of oregano/Dried mixed herbs/Fresh herbs
• 2-3 Tablespoons of olive oil/Refined oil
• 2 processed cheese slices (Optional)
• 50gms of grated mozzarella cheese

Direction

so let's get started the things we'll need is 5 to 6 large round capsicum I have taken 10 clap circles but you can take red yellow or orange any color you like the cooking time is same for all of them then 350 grams of ground chicken minced is also fine 1 cup of cooked rice 1 cup of tomato puree I just took 3 medium sized tomatoes boil them and grind them.

1 medium sized chopped onion 7 to 8 cloves of chopped garlic 1/2 a cup of boiled sweet corn some salt to taste 1/2 a TSP red chili powder 1/2 a TSP black pepper 2 teaspoons of oregano 2 to 3 tablespoons of olive oil or refined oil 2 processed cheese slices 50 grams of misrule a cheese this is a 200 gram pack

So I'm going to use 1/4 of it just take the capsicum cut it into half and remove the seeds this is how you should cut all the capsicums I prefer to keep the stem because it looks nice this way then in a big pot I have some boiling water I'm going to add all the capsicums into the water and point them just for three to four minutes if you have an oven then you can just grease the capsicums with some oil season them with salt and pepper and roast them for 15 minutes at 180 degree Celsius temperature.

so this recipe is for people who do not have an oven now take them out drain the excess water then let's make the stuffing heat up a pan add 1 tablespoon olive oil once the oil is hot add chopped onions and saute for 4 to 5 minutes until the onions are slightly translucent, then goes in the chopped garlic and saute for one more minute, now add the ground chicken and cook for 5 minutes on medium to high heat by breaking the meat apart you all might know that when we cook the chicken it leaves a lot of water so make sure you cook it on high heat so that the water dries up quickly the chicken has now changed its color and this point 

I'll add one cup of tomato puree one cup of cooked rice you can use brown rice as well half a cup of boiled sweet corn and cook them for another two to three minutes some people also like to use crushed tomatoes instead of tomato puree so you can do that as well once the chicken is fully cooked add some salt to taste then goes in half a teaspoon red chili powder half a teaspoon black pepper and two teaspoons of oregano mix them nicely you can always adjust the seasoning according to your taste.

then just before taking it off the heat and do processed cheese slices and mix it well you can also add some grated mozzarella cheese instead of processed cheese, it's done so take it off the heat now I will fill all the gaps against with a generous amount of stuffing, if you have some left over like I - you can store it in the fridge and use it later then add two tablespoons of oil in a non-stick pan turn on the heat place the capsicums and top it with some grated mozzarella cheese you can also bake them in an oven at 180 degree Celsius temperature for 15 to 20 minutes.

now put on the lid and cook it on low heat only for six to seven minutes because most of the cooking has already been done it's been around seven minutes now I can see the cheese is completely melted and the capsicum shall become tender as well so we don't need to overcook it now take them off the heat and solve them right away I can't wait to dig in if you like you can store it in the fridge for three to four days reheat and eat it later it's cheesy and I love the taste of sweet corn in it it's amazing.