Spicy Indian
Rajma Rice
Stuffed Peppers: Easy Leftover Makeover

Name: Spicy Indian ~Rajma Rice~ Stuffed Peppers: Easy Leftover Makeover
Total time: 42 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup Cooked rajma (kidney beans with some curry) For the Filling; 1 cup Cooked rice (short-grain or basmati); ½ cup Onion (finely chopped); ¼ cup Tomato, finely chopped; 1 teaspoon Ginger-garlic paste; ½ teaspoon Cumin seeds; ½ teaspoon Garam masala; ½ teaspoon Red chilli powder; ½ teaspoon Coriander powder; as needed Salt; 2 tablespoons Oil; 1 tablespoon Fresh coriander leaves, chopped; 1 teaspoon Lemon juice; 4 Medium bell peppers (any colour) For the Peppers; 2 tablespoons Grated mozzarella or processed cheese

42 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

This recipe gives a smart twist to your leftover rajma and rice, turning them into flavour-packed stuffed peppers that look straight out of a café menu. The spicy rajma filling meets the sweetness of baked bell peppers, creating a perfect balance of textures. It’s a creative, nutritious way to repurpose leftovers without compromising on taste or presentation.

Ingredients

UNITSIngredients

1 cupCooked rajma (kidney beans with some curry) For the Filling

1 cupCooked rice (short-grain or basmati)

½ cupOnion (finely chopped)

¼ cupTomato, finely chopped

1 teaspoonGinger-garlic paste

½ teaspoonCumin seeds

½ teaspoonGaram masala

½ teaspoonRed chilli powder

½ teaspoonCoriander powder

as neededSalt

2 tablespoonsOil

1 tablespoonFresh coriander leaves, chopped

1 teaspoonLemon juice

4Medium bell peppers (any colour) For the Peppers

2 tablespoonsGrated mozzarella or processed cheese

Rajma Rice

Spicy Indian Rajma Rice Stuffed Peppers: Easy Leftover Makeover

Ingredients

Spicy Indian
Rajma Rice
Stuffed Peppers: Easy Leftover Makeover