Vagharelo Bhat Stuffed Peppers with Royal® Chef’s Secret™ Extra Long Basmati Rice
45 Minutes
Indian / Indian Fusion
Vagharelo Bhat Stuffed Peppers turn a beloved Gujarati comfort food into a colorful, festive bite. Mini peppers are filled with spiced Royal® Chef’s Secret™ Extra Long Basmati Rice tempered with mustard seeds, cumin, curry leaves, and hing, then baked until tender. A cooling drizzle of yogurt, fresh cilantro, and juicy pomegranate seeds finish each one, making them easy to serve and perfect for a Diwali gathering or any celebration table.
Ingredients
- 5 mini peppers, cut in half and deseeded
- 1 tbsp vegetable oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- 5 curry leaves
- ½ serrano pepper, thinly sliced
- ⅓ cup onion, diced
- 1½ cups cooked Royal® Chef’s Secret™ Extra Long Basmati Rice
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp kosher salt
- ½ tsp sugar
- 2 tbsp plain yogurt, whisked
- 2 tbsp cilantro
- 2 tbsp pomegranate seeds
Preparation
- Preheat oven to 400°F.
- Prep the mini peppers and place them in a 9×9 oven-safe pan. Set aside.
- In a skillet over medium-high heat, add the oil. Once the oil is hot, add the mustard seeds.
- Once they start to sputter and pop, add the cumin seeds, hing, curry leaves, and serrano pepper and sauté for 30 seconds.
- Add the onion and sauté for 2 minutes.
- Add the cooked Royal® Chef’s Secret™ Extra Long Basmati Rice, red chili powder, turmeric, salt, and sugar. Sauté for 3-4 minutes. Adjust seasoning as needed.
- Spoon the vagharela bhat into each pepper and pour 2 tbsp of water into the bottom of the pan. Cover the pan with foil and bake for 30 minutes, or until the peppers are tender.
- Garnish with a drizzle of whisked yogurt, cilantro, and pomegranate seeds before serving while warm.
