Indian Stuffed Green Peppers
Bursting with bold flavors and vibrant aromas, Indian Stuffed Green Peppers is a delightful vegetarian recipe that transforms simple green bell peppers into a show-stopping dish. Filled with a spiced mashed potato mixture seasoned with cumin, garam masala, turmeric, and fresh cilantro, these peppers are then gently pan-cooked until tender with a smoky, lightly charred exterior. Perfect as a main course or a side dish, this recipe pairs beautifully with roti, naan, or steamed rice. Ready in under an hour, this easy-to-make dish combines wholesome ingredients and aromatic Indian spices for a satisfying meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 4 whole Green bell peppers (capsicum)
- 3 medium Potatoes
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 small Green chilies
- 2 tablespoons Cilantro (fresh coriander)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 teaspoon Lemon juice
Instructions
Wash the green bell peppers and remove the tops by slicing about 1 inch from the stem. Carefully remove the seeds and membrane, ensuring the peppers remain intact to serve as containers. Set aside the hollowed peppers and their tops.
Peel, boil, and mash the potatoes until smooth. Set aside.
Finely chop the onion, green chilies, garlic, and ginger. Roughly chop the cilantro leaves.
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and allow them to crackle.
Add the chopped onions, ginger, garlic, and green chilies to the pan. Sauté until the onions are soft and golden brown, which should take about 3-4 minutes.
Mix in the turmeric, garam masala, red chili powder, and salt. Stir well to combine the spices with the onion mixture.
Add the mashed potatoes to the pan and mix well. Ensure that the spices are evenly distributed throughout the potato mixture.
Stir in the lemon juice and cilantro. Turn off the heat and let the filling cool slightly.
Stuff each hollowed green pepper with the potato filling. Pack it tightly, but do not overfill to ensure it doesn’t spill during cooking.
Place the stuffed peppers in a shallow pan, standing upright. Place the tops of the peppers back on as lids.
Drizzle a little oil over the peppers and cover the pan with a lid. Cook on low-medium heat for 20-25 minutes, turning occasionally to ensure the peppers cook and char evenly on all sides.
Once the peppers are tender and have a slightly charred exterior, remove from heat.
Serve hot with roti, naan, or as a side to rice dishes. Enjoy!
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 26.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4471 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
