4 Bell Peppers, tops sliced off and deseeded
2 tablespoons Olive Oil
1/2 cup Rice, boiled (or use your favourite MTR rice)
1 Onion, chopped
3 Garlic Cloves, chopped
1 tablespoon Grated Ginger
4 tablespoons Vegetable stock
2 tablespoons Dhania (Coriander), chopped
2 tablespoons Parsley, chopped
Chilgoza (Pine Nuts) handful
Salt and ground Kali Mirch (Peppercorns) powder to taste
Sauté the onions, ginger & garlic, stir in rice. Stuff the peppers with the filling, chilgoza and herbs.
Place peppers in shallow dish, pour 2-3tbsp vegetable stock at the base and bake for 20 minutes at 180°C.