How to make Rice And Bean Stuffed Capsicums -

Capsicum stuffed with rice and beans.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yellow capsicums (पीली शिमला मिर्च ), Kidney beans (राजमा)

Cuisine : American

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Beetroot Porial Rajma With Coconut Milk Mixed Vegetable Curry Dalia Pulao _SK Khazana

Rice And Bean Stuffed Capsicums

Rice And Bean Stuffed Capsicums Recipe Card


Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rice And Bean Stuffed Capsicums Recipe

  • Yellow capsicums 4 medium

  • Kidney beans 1/2 cup

  • Olive oil 1 tablespoon

  • Garlic crushed 3-4 cloves

  • Fresh tomato puree 3/4 cup

  • Vinegar 1 teaspoon

  • Dry oregano 3/4 teaspoon

  • Raisins 3 tablespoons

  • Cooked rice (brown rice) 1 cup

  • Almonds sliced 7-8

  • Parmesan cheese grated 1 1/2 teaspoons


Step 1

Preheat oven to 190° C. Slice off the stem ends of the capsicums and scoop out the seeds. If necessary trim bases so that the capsicums stand upright. Blanch in boiling water for two minutes and pick up with tongs, plunge in cold water and set aside to drain.

Step 2

Heat olive oil in a nonstick pan and add garlic. Add half of the tomato puree. Add vinegar, oregano and raisins. Cook for ten minutes. Stir in brown rice, kidney beans and almonds. Add salt to taste.

Step 3

Fill capsicums equally with rice mixture. Set upright in a shallow baking pan. Pour remaining tomato puree into pan around the capsicums. Preheat oven to 190°C. Cover with foil and bake at 190°C for thirty minutes. Uncover. Sprinkle capsicums evenly with cheese. Continue to bake till cheese is golden brown. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.