There are times during the month when dinner has to be quick and fuss free. And with a toddler in the house who can be moody and may demand full attention on days I can’t even imagine, it becomes a little difficult to spend more time in the kitchen preparing the usual meal. However, take-aways won’t do and I prefer keeping the meal simple yet is delicious that my family can enjoy. Those are the days when Stuffed Peppers comes to an easy rescue. It is also a way of adding healthy ingredients to the diet without making any harsh changes that is noticeable because we all know how children intermittently get fussy when they spot something unusual in their plate. Swap peppers in place of high calorie rolls or wraps that have very low nutritional value and use wholesome fillings of meat, lentils, chopped veggies and whole grains to make them more appealing to the growing taste buds of your entire family.
I loved how wonderfully Philips Air Fryer work without having to use very little or no oil – definitely a plus point for those looking to eliminate the use of oil for many health reasons. And even more amused that it could create a charred flavor and crisp layers on my peppers which my family absolutely are delighted with. Philips Food Processor is the next big thing and a huge time saver in my kitchen where preparing a salad is like a breeze. I chunk my veggies through a lid into the shredding disc and get ultimate after-results. The vegetables are shredded to perfection without making any mess and do you know what an impression a beautifully presented salad plate can make at a party? Drizzle with olive oil and sumac and it pairs marvelously with meat-filled peppers.
Keep yourself healthy with this esculent Stuffed Peppers and Colorful Salad. And don’t forget to ask your children to aid you in stuffing the peppers while you do the salad.
Stuffed peppers with colourful salad
- Servings: 4
- Difficulty: Medium
Ingredients:
For stuffed peppers –
- Bell Peppers – 3, any color of your choice
- Minced Lamb Meat – 500 gms
- Onions – 3, large, finely chopped
- Red Chilli Powder – 1 tbsp
- Coriander Powder – 1tbsp
- Turmeric Powder – 1 tsp
- Cumin Powder – 1 tbsp
- Tomato Paste – 2 tbsp
- Fresh Ginger Garlic Paste – 1 tbsp
- Salt to taste
- Cooked Rice – 1 cup
- Cooking oil – 1 tsp
- Water – 1 cup
- Mozzarella Cheese – ¼ cup, shredded.
For Salad-
- Carrot – 1 large, peeled
- Apple – 1
- Beetroot – 1
- Cucumber – 1
- Coriander – ¼ cup, chopped
- Goat Feta – 1 tbsp, for topping
For salad dressing-
- Olive Oil – 1tbsp
- Sumac – 1 tsp
Method –
For stuffed peppers –
- Prepare the meat-rice mixture first. Heat oil in a large cooking utensil, add ginger garlic paste and saute onions till translucent. Add the spices and cook for another few minutes until fragrant. Add minced meat and cook till it starts to change the color. Add tomato paste and salt. Stir well so that the mixture is well covered with spices. Pour in water and let it all cook on a medium heat for about 40-45 minutes, scraping the sides or splashing few drops of water if it starts to stick to the bottom of the pan. Alternatively, you can cook meat in a pressure cooker. However, make sure there is no water left after the meat is fully cooked.
- Add rice and cheese to the meat and let it rest for a while.
- Meanwhile, cut the bell peppers lengthwise in half and carefully remove the seeds. Older children can help at this step.
- Preheat Philips Air Fryer at 180 Degrees C for 3 minutes and pop the peppers in a basket lined with aluminum foil for 4 minutes. This is partial cooking of peppers. Allow them to cool.
- Ask your children to stuff the half-cooked peppers and pop them back in an Air Fryer for another 5 minutes at 180 Degrees C.
For salad –
- Prepare the vegetables by washing them and discarding the ends.
- Fit a grater blade (in fine or chunky setting as you prefer) in Philips Food Processor for gorgeous looking julienne cuttings of the veggies.
- Push the vegetables through the large round holes in the lid and pulse. Always do beetroot at the end as it tends to leave a purple color on all the vegetables.
- Dunk into a big bowl, add the coriander and drizzle a dressing of olive oil and sumac. Carefully toss the salad using your hands.
- Serve in a salad plate with goat feta sprinkled on top.
