Stuffed Bell Peppers Recipe – Potato & Spice Filled Indian Delight

Last Updated on 2 months by Neha Deshmukh

Stuffed Bell Peppers Recipe – Potato & Spice Filled Indian Delight

Hey everyone! If you’re looking for a vibrant, flavourful dish that’s surprisingly easy to make, you’ve come to the right place. I stumbled upon this stuffed bell pepper recipe a few years ago, and it’s become a regular in my kitchen – especially when I want something comforting and a little bit different. It’s a wonderful way to enjoy potatoes with a lovely Indian twist!

Why You’ll Love This Recipe

This isn’t your average stuffed pepper. We’re taking inspiration from Indian flavours, packing these colourful bell peppers with a warmly spiced potato filling. It’s a complete meal in one, packed with veggies and satisfying spices. Plus, it’s relatively quick to put together – perfect for a weeknight dinner or a relaxed weekend lunch. You’ll love how the sweetness of the peppers complements the earthy potatoes and aromatic spices.

Ingredients

Here’s what you’ll need to make these delicious stuffed bell peppers:

• 3 bell peppers (any colour, or a mix!)
• 2 medium potatoes (about 300g)
• ½ cup finely diced onion
• 1 teaspoon salt
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon fennel powder
• ½ teaspoon chili powder (adjust to your spice preference)
• ½ teaspoon dry mango powder (amchur)
• 1 tablespoon oil
• Fresh cilantro, for garnish
• Lemon juice, for serving

Ingredient Notes

Let’s talk about a few key ingredients! Potatoes are the star here – I prefer using a waxy variety like Yukon Gold, as they hold their shape well. Don’t worry about peeling them, the skin adds a nice texture.

Now, about those spices! Fennel powder (saunf) adds a lovely subtle sweetness and aroma that’s really special. It’s not something you find in every Indian dish, but it makes a big difference here. And don’t skip the dry mango powder (amchur). It gives a fantastic tangy flavour that balances the spices beautifully. If you can’t find amchur, a squeeze of lemon juice in the filling can work in a pinch, but it won’t be quite the same. These spices really elevate the dish and give it that authentic Indian flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the filling. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they become fragrant.
2. Add the diced onions and sauté with the salt, turmeric powder, cumin powder, coriander powder, chili powder, and fennel powder for about 3-4 minutes, until the onions are softened and translucent.
3. Now, add the mashed potatoes and dry mango powder to the pan. Mix everything well, ensuring the spices are evenly distributed. Give it a taste and adjust the seasoning if needed.
4. While the filling is cooking, preheat your oven to 350°F (175°C).
5. Halve the bell peppers lengthwise and carefully remove the seeds and membranes. Season the insides of the peppers with a little salt.
6. Stuff each bell pepper half generously with the potato mixture. Arrange the stuffed peppers on a baking sheet.
7. Bake for 30-35 minutes, or until the peppers are tender and slightly softened.
8. Garnish with fresh cilantro and a squeeze of lemon juice before serving. Enjoy!

Expert Tips

• Don’t overstuff the peppers! Leave a little room for the filling to expand during baking.
• If you want a slightly crispy top, you can broil the peppers for the last 2-3 minutes of baking, but watch them closely to prevent burning.
• For easier cleanup, line your baking sheet with parchment paper.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chili powder doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the chili powder to ¼ teaspoon or omit it altogether.
  • Medium: Use ½ teaspoon of chili powder.
  • Hot: Add ¾ – 1 teaspoon of chili powder, or a pinch of cayenne pepper.
• Festival Adaptation – Navratri/Fasting Friendly Option: During Navratri, many people avoid onions and garlic. Simply omit the onion from the filling for a fasting-friendly version. You can add a little grated ginger for extra flavour. My grandmother always made it this way during the fast!

Serving Suggestions

These stuffed bell peppers are fantastic on their own, but they also pair well with a side of raita (yogurt dip) or a simple salad. A side of warm roti or naan bread is also a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

• What type of bell peppers work best for stuffing? Any colour bell pepper will work! I like to use a mix of colours for a visually appealing dish.
• Can I make the potato filling ahead of time? Absolutely! You can prepare the filling up to a day in advance and store it in the refrigerator. Just bring it to room temperature before stuffing the peppers.
• How can I adjust the spice level of this dish? Easily! Adjust the amount of chili powder to your liking.
• Is amchur powder essential for the flavour? While you can substitute with lemon juice, amchur powder really adds a unique tangy flavour that’s worth seeking out.
• Can this be cooked in an air fryer instead of the oven? Yes! Air fry at 350°F (175°C) for about 20-25 minutes, or until the peppers are tender.