Ingredients with Measurements:
- 4 large bell peppers
- 1 cup wild rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Chopped cilantro for garnish
Special Equipment Needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. Rinse the wild rice and add it to a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 45 minutes or until the rice is tender and the water has been absorbed.
4. In a skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic, ginger paste, cumin powder, coriander powder, and red chili powder to the skillet. Cook for 1-2 minutes until fragrant.
6. Add the soy sauce and tomato paste to the skillet and stir to combine.
7. In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
8. Add the cooked wild rice to the skillet and stir to combine with the sauce. Season with salt and pepper to taste.
9. Stuff the bell peppers with the wild rice mixture and place them in a baking dish.
10. Bake the stuffed peppers in the preheated oven for 25-30 minutes or until the peppers are tender and the filling is heated through.
11. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 305
Fat: 5g
Carbohydrates: 60g
Protein: 8g
Sodium: 424mg
Sugar: 8g
Fiber: 8g
Substitutions for ingredients:
- Any type of rice can be used instead of wild rice.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Green onions can be used instead of regular onions.
- Ground ginger can be used instead of ginger paste.
- Any type of chili powder can be used instead of red chili powder.
- Tamari sauce can be used instead of soy sauce.
Variations:
- Add chopped mushrooms to the filling for extra flavor and texture.
- Use different types of bell peppers for a colorful presentation.
- Add chopped nuts or seeds to the filling for crunch.
Tips and Tricks:
- To make the stuffed peppers stand upright in the baking dish, slice off a small portion of the bottom of each pepper.
- If the filling is too dry, add a splash of vegetable broth or water to loosen it up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of greens for a colorful and nutritious meal.
Garnishes:
Chopped cilantro or parsley
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting Advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the filling is too wet, add more cornstarch to thicken the sauce.
Food Safety Advice:
- Make sure the peppers are thoroughly cooked before serving.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food History:
Manchurian cuisine is a fusion of Chinese and Indian flavors, popularized in India by Chinese immigrants.
Flavor Profiles:
Savory, spicy, and aromatic
Serving Suggestions:
Serve as a main dish for a vegetarian meal.
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