Indian Stuffed Peppers
Elevate your weeknight dinner with the vibrant flavors of Indian Stuffed Peppers! This mouthwatering dish features colorful bell peppers brimming with a spiced mash of tender potatoes, sweet green peas, and a fragrant blend of turmeric, garam masala, and cumin. With a satisfying combination of textures and warming Indian spices, these stuffed peppers cook to perfection with a tender, lightly charred exterior. The recipe offers versatility—cook them in a skillet for a stovetop simmer or bake for a hands-off approach. Garnished with fresh cilantro, these peppers pair beautifully with fluffy basmati rice or warm naan, making them a crowd-pleaser for vegetarians and spice lovers alike.
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Recipe Information
Ingredients
- 4 Bell peppers (any color)
- 3 medium Potatoes
- 1 cup Green peas
- 1 medium Onion
- 1 medium Tomato
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons (chopped) Cilantro (fresh)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Vegetable oil
Instructions
Wash the bell peppers thoroughly and slice off the tops, keeping them intact as lids. Remove the seeds and membranes inside each pepper.
Boil or steam the potatoes until they are tender. Once cooked, peel them and mash them with a fork or potato masher.
Finely chop the onion, tomato, garlic, and ginger.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the chopped onion, garlic, and ginger to the pan. Sauté until the onions turn golden brown.
Add the chopped tomato and cook until it softens, about 4 minutes.
Stir in the turmeric powder, red chili powder, garam masala, and salt. Cook for 1 minute, allowing the spices to blend with the mixture.
Add the mashed potatoes and green peas to the pan, mixing thoroughly with the spice mixture. Cook for 3-4 minutes until the filling is well combined and heated through. Garnish with chopped cilantro and set aside to cool slightly.
Stuff each bell pepper with the potato and pea filling, pressing it gently into the cavity. Place the sliced tops back on the bell peppers as lids for a decorative touch.
Preheat a large skillet or Dutch oven over low-medium heat. Lightly grease it with a few drops of vegetable oil.
Arrange the stuffed peppers upright in the skillet. Cover with a lid and let them cook for 15-20 minutes, turning occasionally to ensure the peppers soften evenly and develop a light char. Alternatively, you can bake them at 375°F (190°C) for 20-25 minutes until the peppers soften and the top edges slightly blister.
Serve the Indian Stuffed Peppers hot, garnished with additional cilantro if desired. Pair with rice, naan, or enjoy on their own!
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 945 mg | 20% | |
*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.
