Tofu Potato Stuffed Bell Peppers in a Spicy Indian Sauce
Transform your dinner table with these vibrant Tofu Potato Stuffed Bell Peppers in a Spicy Indian Sauce—a bold fusion of plant-based goodness and aromatic spices. Sweet, color-rich bell peppers are filled with a hearty, flavor-packed stuffing made from creamy mashed potatoes and protein-rich crumbled tofu seasoned with cumin, turmeric, and garam masala. Nestled in a rich, tangy tomato-based sauce with a hint of creaminess, these stuffed peppers are baked to tender perfection, locking in all the Indian-inspired flavors. Perfect as a standalone entrée or paired with rice or naan, this recipe is not only vegan-friendly (with coconut milk) but also a feast for the senses. Easy to prepare yet undeniably gourmet, it’s a crowd-pleaser for weeknights and special occasions alike.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Bell peppers (red, green, or yellow)
- 200 grams Firm tofu
- 2 medium Potatoes
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil (vegetable or neutral)
- 1 teaspoon Salt
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 2 medium Tomatoes
- 2 tablespoons Heavy cream or coconut milk
- 2 tablespoons Fresh cilantro
- 1 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and ribs. Set aside.
Boil the potatoes until tender, about 10-12 minutes. Peel and mash them. Set aside.
Heat 1 tablespoon of oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add finely chopped onion, garlic, and ginger. Sauté until golden, about 5-7 minutes.
Crumble the tofu into small pieces and add to the skillet. Cook for 3-4 minutes, stirring occasionally.
Add turmeric powder, red chili powder, ground coriander, garam masala, salt, and the mashed potatoes. Mix well and cook for another 2 minutes. Turn off the heat and set the filling aside.
Stuff the bell peppers with the tofu-potato mixture, pressing gently to fill them completely.
In the same skillet, heat the remaining 1 tablespoon of oil. Add finely chopped tomatoes and cook until they break down, about 5 minutes.
Add turmeric powder, red chili powder, and salt to the tomatoes. Stir well and cook for 2 more minutes.
Pour in 1 cup of water and mix well to form a sauce. Let it simmer for 5 minutes, then stir in heavy cream or coconut milk.
Place the stuffed bell peppers into an oven-safe dish and pour the sauce around them.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or flatbread for a complete meal.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 960 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.
