These stuffed peppers are deceptively simple to make yet look stunning whether you serving them to your family, to impress a date or at a dinner party! The delicious filling is made with a potato base along with Indian spices(it can be made in other ways and I will show you how below) stuffed in beautiful colored bell peppers. These peppers are more than just style though! They are delicious, filling and can be served with a variety of sides. Keep reading on for more details.
There are so many delicious Indian recipes on the blog to try out including Pudina Pulao(Mint Pilaf), Beetroot Raita, Bharwa Bhindi, Black Pepper Rasam and more..
Stuffed peppers are just bell peppers which we stuff with a cooked filling. This version which is popularly made in northern parts of India are also called "Bharwa Shimla mirch" in Hindi. Once the peppers are filled, you then go ahead and quickly cook the completely filled peppers. This is an extremely versatile dish wherein you can use a variety of fillings. You can cook the peppers either on the stove top in a pan or quickly broil them in the oven. Either way, I promise if you follow along you will have a yummy dish.
Ingredients needed for the stuffed peppers
- Bell Peppers - I used multi colored bell peppers since thats what I prefer taste and appearance wise. Those beautiful, bright colors truly make me happy. I also notice a lot of times, the green ones tend to be on the bitter side and hence decided to skip them here. However, any kind will work for this recipe.
- Other Vegetables - We will make the base from a combination of potatoes, onions and tomatoes. You can also add other veggies including carrots, green peas, sweet potatoes etc
- Aromatics - We will use ginger and garlic for added flavor. I used the fresh version but you can used the prepackaged/frozen minced garlic and garlic as well. Another option would be to use a premade ginger-garlic paste.
- Spices - The whole spices we will need are cumin seeds. We will also use powdered spices like turmeric, red chili powder and garam masala.
- Herbs - I used fresh cilantro and kasuri methi(dried fenugreek leaves) here. You can also add in fresh curry leaves but is optional.
Making the stuffed peppers
Most of the work involved in making this dish involves making the filling. Its really that simple.
Making the filling
To prepare the potato filling, we will need to boil, steam or pressure cook the potatoes. The latter is the quickest way to cook them. Try to use small to medium sized potatoes since they will cook faster.I used regular yellow potatoes but any kind of potatoes will work here. I peeled the potatoes after cooking them.
The onions, tomatoes and the spices are then cooked as a base before adding in the potatoes and finishing off with some chopped cilantro.
Prepping the bell peppers
There are two ways in which you can fill the peppers.
Wash the peppers.You can either slice the top off the pepper(like shown in the photos) and remove seeds along with the webbing. Else you can cut the pepper in half lengthwise. Again remove the seeds and the webbing. Now the peppers are ready to be stuffed.
Place enough filling in the bell peppers and ensure there are no air pockets by gently pressing down on the filling. Once the filling has reached the top, you can top with some vegan cheese or some nutritional yeast.
The final steps
Grease a cast iron pan or an oven safe pan on the bottom and sides. Place the stuffed peppers side by side ensuring they are not too crowded. Place the pan in the oven and set the oven to "broil" mode. I chose the broil mode at "low" and cooked for 12-15 minutes until I could see the peppers wilting on the top. Depending on your oven, you might have to cook for a shorter or longer amount of time or until the cheese on top has melted(if using any). Remove and let it cool for 10-15 minutes before serving.
What can you serve with the stuffed peppers
These peppers can be eaten on their own but you can make it a more filling meal by serving it with a variety of sides. You can serve it with grains like any flavored or plain steamed rice, quinoa , couscous. I have also enjoyed it with roti/chapatis. So, you can have this with any flatbread of your choice. You can also add protein rich sides like sauteed tofu, tempeh or add some steamed greens.
You can also serve it with some yoghurt, Indian style pickles or even some dal.
Variations
This dish is extremely versatile. You can make it with whatever flavors or filling you enjoy. Here are some ideas for you.
- Make it with a filling of different flavored grains like rice, quinoa, couscous, farro or millets
- Use grated tofu or paneer on its own or along with the potato filling mentioned in the recipe
- Use a combination of different different vegetables like sweet potatoes, mushrooms, carrots, tomatoes, cauliflowers
- Use lentils, mushrooms and chopped walnuts for a delicious protein rich filling or even use TVP/Pea protein crumbles
- Use different flavor profiles like Italian flavored filling or a Mexican inspired one
- You can also layer the bottom of the pan with some tomato sauce along with or instead of the oil
Meal Prep, Storage and Reheating
Meal prep
Filling: The filling can be prepared and refrigerated for up to 5 days. It can be also be frozen for up to 3 months. When you are ready to use the filling, let it thaw in the refrigerator overnight before reheating. Heat in the microwave or on the stove top. Add a few spoons of water before reheating to ensure the filling is not dry.
Storage
The finished dish can be made stored in the refrigerator for 3-4 days in a suitable covered container. You can also freeze in a freezer safe container for up to 3 months. To reheat from the refrigerator, heat in a microwave safe oven until warm. If heating from frozen, preferably thaw overnight in the refrigerator. Heat in the oven at 350 for 25-30 minutes or in the microwave oven until warm. Add a 2-3 tablespoons of water to the bottom the pan/bowl in which you are heating the peppers. The steam created from this water helps prevent the filling from drying out.
Let us know what you think of this delicious dish! Feel free to leave a comment, question or any suggestions below in the comment section. You can also find us on Facebook, Instagram and Pinterest!
Recipe
Stuffed Peppers Indian Style
Ingredients
- ¾ lb Yellow or Red potatoes washed
- 1 Medium sized Red or Yellow Onion peeled and finely chopped
- 2 Tomatoes washed and finely chopped
- 4 Colored Bell Peppers Washed, seeded and hollowed
- 2 cloves Garlic peeled, finely chopped or grated
- 1 inch Fresh Ginger finely chopped or grated
- 1 teaspoon Cumin Seeds(Jeera)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 2 teaspoon Kasuri Methi
- Salt to taste
- ½ cup Cilantro washed and finely chopped
Instructions
For the filling
- Bring a pot of water to boil and salt it before gently placing the potatoes in the pot. Let the potatoes cook for 10-15 minutes until they are done. Check by gently pressing a fork in to one to see if it goes though easily. Remove and let them cool before peeling them. *Check the notes for alternate method to cook the potatoes.
- Heat a wide pan and add 2 tablespoon of oil in the pan. Add the cumin seeds and wait until it splatters. Now add the onions and let it cook for 4-5 minutes before adding the ginger and garlic. Mix well and let it cook for 2 more minutes.
- Now add the tomatoes and mix well. wait for a couple of minutes before adding all the rest of the spices. Season with salt and mix well. Let this mixture cook for 5-6 minutes.
- While the onion-tomato mixture is cooking, mash the potatoes gently in bowl ensuring there are some lumps left. Now add this potato to the pan, season with some more salt and mix well.
- Cook for another 5 minutes. Add the chopped cilantro and turn off the stove.
For the stuffed peppers
- Grease the pan or oven safe container. Stuff the pepper with the filling until they are completely filled. Top with cheese or vegan cheese if using.
- Arrange the peppers in the pan and place in the oven. Turn on the broil mode and broil until the cheese has melted or for around 10-15 minutes until the top the peppers starts wilting.
- Let the peppers cool down for 10 minutes before serving as a main or with a side. **Please check the notes for an alternate way to cook the peppers.
Notes
- * Cooking the potatoes in an instant pot or pressure cooker
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