Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe

Step 1: To begin making the Mexican Inspired Vegetarian Oven Roasted Stuffed Peppers, the first step is to half-roast the peppers

Step 2: Begin by preheating your oven at 200 degrees C for 15 minutes

Step 3: Meanwhile, thoroughly wash the peppers and pat them completely dry

Step 4: Then, slice the tops off to create a cavity in the peppers

Step 5: Using a spoon,  scoop out the seeds

Step 6: You may need to also gently slice off a little from the bottom of the peppers, so as to flatten the peppers and stabilize them when placed upright

Step 7: Next, line a baking tray with foil

Step 8: Coat the peppers generously, on the outside with olive oil and line them on the baking tray, standing upright, with the open tops facing upwards

Step 9: Place them in the oven, reduce the temperature to 180 degrees C and let them roast for 15 minutes, until they are partially roasted, but not cooked fully

Step 10: Take care to keep a watch over them, as they should not overcook and wilt down too much

Step 11: In the meantime, prepare the rice filling

Step 12: Warm some olive oil in a skillet

Step 13: Add in the onions and garlic and toss it on a high heat until the onions are wilted and pale

Step 14: Add the chopped celery and sauté for 3-4 minutes

Step 15: The next step is to add the tomatoes, salt, pepper and allow the whole mixture to cook till mushy

Step 16: At this stage, add the paprika and cumin powder and allow the spices to cook through

Step 17: Next, throw in the cooked kidney beans too

Step 18: Mash up a few of them to create a little thickness

Step 19: The mixture should be glossy and rich

Step 20: Add the cooked rice next, and toss together on a high flame till the rice is well incorporated

Step 21: Add the grated paneer, chopped coriander and chopped mint too and mix thoroughly

Step 22: Turn the flame off and add the grated cheddar and mix well

Step 23: The latent heat of the rice will cause the cheddar to melt a little

Step 24: This is essential

Step 25: When the peppers have roasted partially, remove them from the oven and allow them to cool

Step 26: Allow the oven to continue to pre heat, so you can put the peppers back inside once you have stuffed them

Step 27: Using a tablespoon, fill the peppers with the rice mixture, taking care to press it in and fill the cavity tightly

Step 28: You may garnish the tops with coriander and grated cheddar cheese too

Step 29: Line the stuffed peppers back on the baking tray and return them to the oven for another 15-17 minutes or until they begin to shrivel and char in some places

Step 30: Remove from the oven and serve

Step 31: Serve the Oven Roasted Stuffed Bell Peppers as an appetizer along with Enchiladas Stuffed With Beans and Tartare Dip Recipe as main course and followed  by a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce