Stuffed Bell Peppers with Poongar Red Rice & Spiced Egg Scramble
I usually serve this egg scramble and rice as a main dish, and I have repurposed this into an appetizer-friendly format, it sneaks some vegetables in and is very large gathering and party-friendly! This recipe includes my dad, Vish's, secret to a good egg burji/scramble - a pinch of ground cloves, along with Curry Leaf and Crispy Garlic PODIs. The copious amounts of onion add a lovely, caramelized taste to this scramble. The Poongar Red Rice adds a nice chew and heft to this mix. Repurpose this formula with eggs, ground meat, tofu or tempeh!
A perfectly hearty, spiced but not spicy, protein-filled appetizer is a winner in my eyes - that is exactly what this is :)
✦ Ingredients
- 1 cup of cooked Poongar Red Rice
- 2 tsp Crispy Garlic PODI
- 2-3 tsp Curry Leaf PODI
- 4 eggs (I used 2 eggs, 4 egg whites)
- 2 medium sized red onion (diced finely)
- salt to taste
- 1/2 tsp powdered cloves
- 1 tsp turmeric
- 2 bell peppers (deseeded, halved)
- 1 tbsp avocado oil/olive oil
- 1-2 tbsp shredded mozzarella
✦ Instructions
- In a pan, heat 1 tbsp olive/avocado oil, add diced onion, 1-2 tsp salt, let it cook and become translucent (~15 mins)
- During this time, deseed bell peppers and spray oil on them and bake at 350F for 15 mins
- make little wells, add eggs, let it cook before mixing it up with Crispy Garlic PODI, Curry Leaf PODI, turmeric and powdered cloves
- Mix this mixture thoroughly, add cooked rice and cook for another 10 mins
- Fill bell peppers with this mixture, top with cheese and bake at 350F for another 20 mins!
You can substitute eggs with crumbled tofu, ground chicken or beef for a preferred protein stuffing of your choice! The baking really integrates all the flavors well, but the eggs-rice mixture is a great rice dish by itself!
