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  • Writer's pictureBon Vivant

Stuffed Keema Rice Bell Pepers

Updated: Jul 30, 2020

Stuffed peppers pimientos Rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. There are various versions of this recipe available on the Internet but in this recipe, I have Indianised the recipe with spices and flavors.

Prep time: 10 minutes Cook time: 45 minutes Total time: 55 minutes



Chicken kheema 400 gms

Cooked rice 4 cups

Bell peppers 6 medium (any color)

Onions (finely chopped) 2 medium

Tomato (finely chopped) 2 medium 

Ginger (grated) 1 tsp

Garlic (grated) 5 clove big

Turmeric powder 1/2 tsp

Red chilly powder 1 tsp

Paprika powder 1 tsp

Chicken masala 1 tsp

White pepper powder 1 tsp

Salt to taste

Oil  2 tbsp

Coriander 3 tbsp

Garam masala 1/2 tsp

Processed cheese 1/2 cup


Heat a pan with oil, add the garlic and ginger fry them for 1 min, then add the onions, fry them till they become translucent. 

Thereafter add the tomatoes, salt, red chilly powder, paprika powder, turmeric powder,  white pepper powder, and chicken masala, stir them and cover and cook on low flame for 5 minutes.

Add 1/2 cup or less water if the chicken is sticking to the bottom of the pan. 

Cook the chicken properly till oil separates from its sides, sprinkle the garam masala and coriander leaves and switch off the flame. 

Now add the cooked rice to the chicken and mix it well the filling for the bell peppers are ready.

Cut tops off peppers. Hollow out inside and discard seeds. 

Preheat the oven @ 200 °C.

Scoop the chicken and rice filling into the bell peppers, press the stuffing with the help of the spoon for even filling. Fill all the peppers with the filling.

Now place the stuffed bell peppers on a greased tray and top each bell peppers with grated mozzarella cheese and bake them for 20 minutes. 

Remove it and enjoy it while warm😍

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