Capsicum Boats

There are many ways people make stuffed bell pepper.

Here's my version with grated vegetables and mung bean stuffing relished with Indian style yoghurt sauce.

You will need for this

3 Capsicum (green Bell pepper)
1 cup grated carrots,
1 cup grated zuchhini (cucumber)
1 potato peeled and grated
½ cup cooked rice (Optional)
1/2 cup cooked moong daal (soaked in water until soft -abt 30min) (also called mung bean or green gram)

1 tbsp oil
1 tsp Cumin (Zeera)
1 tsp garlic paste
1 cup grated cheese (Cheddar/jack, Mozarella or as preferred)
Corriander/Cilantro for garnish

Yoghurt sauce: Mix 3 tbsp yoghurt with half a teaspoon karappodi or cumin powder

Method:
Boil the bell pepper in water for 5 min

In a wok heat oil and add the zeera, garlic and when zeera start to splutter add the grated vegetables and moong daal. Let cook until they become soft. Once the vegetables are cooked add precooked rice (this is optional, it allows the vegetables to stick together) Adjust the salt to taste.

Place the boiled capsicum in a baking tray and scoop the cooked vegetable-rice-daal mixture into the boiled capsicum and add cheese repeat the same in layers. Fill up the capsicum really to the top (When you bake it the mixture will sink in).

Now bake the capsicum in a preheated 400oC Oven for 20-25 min until the cheese has melted and the capsicum is lightly browned on sides.

Remove let cool and cut each capsicum into 4 wedges (boat shaped) lay them down and garnish with chopped cilantro and drizzle some yoghurt sauce.

Serving Suggestions: Enjoy your capsicum boats with chilled lemonade on side!

Serves as a nice and colorful party side.