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Stuffed Bell Peppers With Spiced Broken Wheat

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Time30 Min
DifficultyIntermediate
Serves1

Experimenting in the kitchen and trying out new dishes is always a welcome change. Especially when you decide to get out of the regular comfort food and make something a little extravagant but extremely healthy. Here we will talk about the exquisite, colourful, and super healthy stuffed bell peppers with spiced broken wheat recipe. Including coloured bell peppers in our meals is one of the easiest ... ways to add both colour and nutrition in our daily dishes. It is easy to whip up the stuffed bell peppers with spiced broken wheat restaurant-style and can either be served as a starter or as a side dish with chapati and steamed rice. Now you may be wondering that the stuffed bell peppers with spiced broken wheat restaurant ingredients are too many but trust us, they are everything easily available in your pantry. And if you think that this dish may upset your diet, then let us tell you that the stuffed bell peppers with spiced broken wheat restaurant calories are only around 400.

Nutrition Info. (per serving)

ProteinFatCarbsFibre421 Cal421 Cal421 Cal421 Cal
  • 22gProtein
  • 9gFat
  • 55gCarbs
  • 14gFibre

Ingredients

Dry Grocery

Lobia Dal White

Lobia Dal White

2 tablespoons

Broken Wheat

Broken Wheat

1.5 tablespoons

Salt

Salt

1.75 teaspoons

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Refined Oil

Refined Oil

2.25 teaspoons

Paprika Powder

Paprika Powder

0.5 teaspoons

Oregano Herbs

Oregano Herbs

1 pinch

Jalapeno Slice

Jalapeno Slice

1.5 slices

Coriander Powder

Coriander Powder

1 pinch

Madras Curry Powder

Madras Curry Powder

1 pinch

Cinnamon Sticks

Cinnamon Sticks

0.5 unit

Cloves

Cloves

2 units

Aromat Powder

Aromat Powder

1 pinch

Fruits & Vegetables

Haricot Bean

Haricot Bean

16 units

Onion

Onion

2 small pieces

Celery

Celery

0.5 unit

Leeks

Leeks

0.25 unit

Carrot-regular

Carrot-regular

2 small pieces

Thyme

Thyme

0.5 teaspoons

Tomato

Tomato

0.25 cups

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.75 unit

Capsicum Red-regular

Capsicum Red-regular

0.75 unit

Capsicum Green-regular

Capsicum Green-regular

1 small piece

Vegetable Local

Cauliflower

Cauliflower

0.75 cups

Dairy

Curd

Curd

1.5 tablespoons

Other

Water

Water

1 glass

Garlic

Garlic

3 pieces

Jeera Powder

Jeera Powder

1 pinch

Pepper

Pepper

1.25 teaspoons

Coriander Leaves

Coriander Leaves

4 leafs

Bechamel Sauce

Bechamel Sauce

2.5 tablespoons

Tomato Sauce

Tomato Sauce

2 tablespoons

Directions
1
In a bowl, add Water, Lobia and keep aside for soaking.
2
In a bowl, add Water, Broken Wheat and keep aside for soaking an hour.
3
In a heavy bottom vessel, add Water, soaked Lobia, Salt and boil until soft.
4
In a heavy bottom vessel, add Water, diamond cut Haricot Beans and bring to boil. Drain the Water and keep aside.
5
In a heavy bottom vessel, add Water, Turmeric, Salt, Cauliflower florets and bring to boil. Once soft drain the Water and keep aside.
6
Heat Oil in a pan. Add chopped Onion, Celery, Leek, Carrot and fresh Thyme. Saute well and keep aside.
7
Heat Oil in a pan. Add chopped Garlic, Onion and saute till golden brown.
8
Add chopped Tomatoes, Paprika Powder, Cumin Powder, Oregano, Salt, Pepper, chopped Jalapeno and saute.
9
Add Beans and half of the Water, cook till absorbed..
10
Add remaining water and cook in low flame till Beans partly mashed.
11
Remove to a bowl and garnish with chopped Coriander.
12
In a mixing bowl, add Bechamel Sauce, Hung Curd, Salt, Pepper, Thyme and whisk till smooth.
13
Remove to a bowl and keep aside.
14
Heat the pan, add Bechamel Sauce, Tomato Sauce, Salt, Pepper and bring to boil.
15
Remove to a bowl and keep aside.
16
Heat Oil in a pan. Add Garlic saute till golden brown.
17
Add boiled Beans and toss till aromatic.
18
Remove to a bowl and keep aside.
19
In a mixing bowl, add Curd, Salt, Pepper, Paprika, Coriander Powder, Curry Powder and Oil. Mix thoroughly and set aside.
20
Add boiled Cauliflower to the Spiced Curd and fold with a spatula.
21
Take a baking tray, put the above marinated Florets and place in an oven for baking till golden brown.
22
Remove to a plate and keep aside.
23
Take Red, Yellow Pepper, cut in half and deseed. Place the pepper on a roasting tray, cut side down and put in oven for roasting till skin lightly brown.
24
Remove the Peppers from the oven to a plate, stuff each Pepper with filling.
25
Then put Topping Sauce on top of the filling and place in an oven for backing till the tops of the pepper are golden brown. Remove to a plate and keep aside.
26
Heat Oil in a pan. Add Cinnamon, Cloves and saute.
27
Once Oil is infused, discard the whole spices, add Mirepoix, diced Carrots, Beans, Red Pepper, Yellow Pepper, Green Pepper and saute till vegetables are tender.
28
Add Turmeric, Salt, Aromat Powder, Pepper and saute.
29
Add soaked Broken Wheat, Water and cook till tender.
30
Remove to a bowl and serve hot.
31
Serve Broken Wheat with Roasted Cauliflower, Garlic Sauteed Beans, Stuffed Peppers and Creamy Tomato Sauce.

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We hope you had fun making it! Enjoy the meal.

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