Ingredients
Bell Peppers:
- 5 large bell peppers (assorted colors)
- 1 large onion, sliced into evenly thick rings
- 1 ripe tomato, sliced into rounds
Filling:
- Basmati rice, pre-cooked in a rich biryani style, infused with
spices such as cardamom, cinnamon, and saffron
- Olive oil
- Fried potato slices, for garnish
Preparation Method
- Using a sharp knife, cut off the top of each bell pepper and
reserve it as a decorative lid. Carefully remove the white membranes and
seeds to create sufficient space for the filling.
- In an oven tray—preferably ceramic or granite for even heat
distribution—arrange onion rings as a base for each pepper, then place a
tomato slice on top. This base is not merely decorative; it acts as a
thermal buffer that protects the peppers from scorching while adding a
caramelized depth of flavor.
- Place the hollowed peppers upright on the onion-and-tomato base
inside the tray to prevent the filling from spilling during handling. Fill
each pepper with the biryani rice without pressing it down, ensuring a
light and airy texture. Seal the opening with an additional tomato slice,
then cap with the reserved pepper top.
- Using a silicone brush, generously coat the peppers with olive
oil. Transfer the tray to a preheated oven set to its highest temperature.
The intense heat will rapidly caramelize the outer skin of the peppers,
rendering them tender with a subtle smoky character. Roast for
approximately 45 minutes.
- Once removed from the oven, the onion and tomato base should be
fully caramelized.
- Carefully lift the peppers and arrange them on a serving platter.
Add the roasted tomato slices as a fragrant accompaniment.
- Scatter the golden fried potato slices around the dish to
introduce a pleasant crunch that contrasts with the soft peppers and rice.
Chef’s Tip
For a deeper, more complex flavor,
sprinkle a touch of sumac or drizzle pomegranate molasses over the peppers
immediately after they come out of the oven, while still hot.
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