Rajma Rice
Indian
Easy
Main Course
Spicy Indian Rajma Rice Stuffed Peppers: Easy Leftover Makeover
Rajma Rice
42 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Veg
Diet
This recipe gives a smart twist to your leftover rajma and rice, turning them into flavour-packed stuffed peppers that look straight out of a café menu. The spicy rajma filling meets the sweetness of baked bell peppers, creating a perfect balance of textures. It’s a creative, nutritious way to repurpose leftovers without compromising on taste or presentation.
Ingredients
UNITSIngredients
1 cupCooked rajma (kidney beans with some curry) For the Filling
1 cupCooked rice (short-grain or basmati)
½ cupOnion (finely chopped)
¼ cupTomato, finely chopped
1 teaspoonGinger-garlic paste
½ teaspoonCumin seeds
½ teaspoonGaram masala
½ teaspoonRed chilli powder
½ teaspoonCoriander powder
as neededSalt
2 tablespoonsOil
1 tablespoonFresh coriander leaves, chopped
1 teaspoonLemon juice
4Medium bell peppers (any colour) For the Peppers
2 tablespoonsGrated mozzarella or processed cheese
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Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Place one pepper upright on a white plate, sliced open to show the filling.
Pairing Instructions
Pairing Instructions
You can add a spoonful of yoghurt dip or green chutney on the side.
Garnishing Instructions
Garnishing Instructions
Sprinkle chopped coriander and a squeeze of lemon juice before serving.
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