Curried Basmati Stuffed Peppers
with Toasted Almonds & Melted Mozzarella Cheese
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Hey there, hot stuff! These stuffed peppers bring fun hits of colour and consistency to the table. They’re roasted until the flesh is just-soft, and then filled with a nifty vegetarian mixture. Sautéed onion and Indian-inspired spices flavour the basmati rice like a curry, entwined with leafy greens that wilt from the heat of the grains. With pan-toasted almonds for nutty crackle and grated mozzarella for cheesy comfort, your evening will be peppered with pleasurable moments.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 1 Onion (or shallot)
- 1 Green pepper
- 1 Sweet pepper
- 25g Almonds
- 60g Grated mozzarella
- 160g Basmati rice
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Almonds, Milk
You will need:
Small pan
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
18 g
Saturated Fat
5 g
Sodium
400 mg
Total Carb
86 g
Sugars
10 g
Protein
20 g
Fibre
10 g
Preparation
Cook the rice
Preheat the oven to 450°F. Halve, peel and small-dice the onion. In a medium pot, heat a drizzle of oil on medium-high. Add the onion and spices. Sauté, 2 to 4 min., until golden brown. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the spinach. Fluff the rice.
Roast the peppers
Meanwhile, halve and core both types of peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil and S&P. Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until softened and browned.
Toast the almonds
Meanwhile, heat a small, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Add ½ the almonds to the pot of rice; stir well.
Stuff & broil the peppers
When the peppers have browned, remove from the oven and switch the oven to broil. Stuff with the rice. Top with the cheese. Broil, 1 to 3 min., until the cheese is melted and golden.
Plate your dish
Divide the stuffed peppers between your plates. Garnish with the remaining almonds. Bon appétit!
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