Cheese Filled Capsicum Rice

Cheese Filled Capsicum Rice par-boil rice with 1 tbsp vinegar and salt and spread on the tray.

Stuffed peppers are a delectable method to go through extra white or darker rice, and they make an alluring side dish for practically any entrée. To keep the peppers

Cheese Filled Capsicum Rice


  • Capsicum 6
  • Cottage Cheese (Mashed)500 grams
  • Rice 21/2 Cups
  • Green Chillies (finely Cut )6
  • Garlic (finely cut)6
  • cloves
  • Almonds (chopped)10
  • Onion seeds 1tsp
  • Crushed black pepper 2 tsp
  • sugar 1tsp
  • chicken cubes flour 1tsp
  • Mint ( chopped ) 1 bunch
  • salt to taste
  • oil 1Cup

Cheese Filled Capsicum Rice


  • par-boil rice with 1 tbsp vinegar and salt and spread on the tray.
  • Mix salt,1/2 black pepper, almonds,1/2 mint and green chilies in cheese.
  • cut tops of capsicum and de-seed them.
  • Fill with cheese and cover with tops held together with tooth-pick.
  • Heat oil in a wok and fry capsicum slightly and remove.
  • fry garlic golden in the same oil and add rice.
  • Add 2 tbsp soya sauce, vinegar, sugar, remaining black pepper, onion seeds, and chicken cube flour and fry.
  • place capsicums in serving dish garnish with mint and serve with hot rice.
  • for chicken cube flour break 10 packets of a chicken cube in 2 1/2 cups flour and mix thoroughly with hands. refrigerate mixture and use as and when required.

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