Stuffed Bell Peppers Recipe- Potato & Spice Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Stuffed Bell Peppers Recipe – Potato & Spice Indian Side Dish

Introduction

Oh, stuffed bell peppers! This is a dish that always reminds me of cozy weeknight dinners growing up. My nani (grandmother) used to make a version of this, and the aroma would fill the entire house. It’s such a comforting and flavorful side dish, and honestly, it’s way easier to make than you might think. I’m so excited to share my take on this classic Indian recipe with you!

Why You’ll Love This Recipe

This stuffed bell pepper recipe is a delightful blend of flavors and textures. The soft, slightly sweet bell peppers perfectly complement the warmly spiced potato filling. It’s a fantastic way to sneak in some extra veggies, and it’s surprisingly satisfying. Plus, it’s a beautiful dish to serve – the vibrant colors always brighten up the table! It’s a great side for roti, paratha, or even a simple dal and rice.

Ingredients

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

• 400 grams potatoes
• 6-7 small bell peppers
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• ¾ teaspoon fennel seeds
• 1 teaspoon whole coriander seeds (crushed)
• ¼ teaspoon hing (asafoetida)
• 1 medium red onion (chopped)
• 1 green chili (chopped)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon amchur (dried mango powder)
• ¼ teaspoon red chili powder
• ¾ teaspoon salt
• 1-2 tablespoons chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Potatoes: Type and Texture – I prefer using starchy potatoes like Yukon Gold or Maris Piper for this recipe. They mash beautifully and give the filling a lovely, fluffy texture. About 400 grams (around 14 ounces) is perfect.
• Bell Peppers: Choosing the Right Color & Size – Smaller bell peppers are ideal for stuffing, and a mix of colors looks so pretty! Red, yellow, and orange are sweeter than green, but honestly, use whatever you have on hand.
• Spices: The Significance of Cumin, Fennel & Coriander – This spice trio is a cornerstone of Indian cooking. Cumin adds warmth, fennel brings a subtle sweetness, and coriander provides an earthy depth. Don’t skip crushing the coriander seeds – it really releases their flavor!
• Hing (Asafoetida): A Unique Flavor Profile & Regional Uses – Hing has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s often used in Indian cuisine to aid digestion and adds a unique depth. A little goes a long way!
• Amchur (Dried Mango Powder): Tangy Twist & Alternatives – Amchur adds a lovely tanginess that balances the spices. If you can’t find it, you can substitute with 1 tablespoon of lemon juice, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry your bell peppers. Carefully cut off the tops, remove the seeds, and trim the bottoms a little so they can stand upright.
2. Next, boil the potatoes until they’re fork-tender. Peel them, mash them well, and set aside.
3. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds, fennel seeds, and crushed coriander seeds. Sauté for about 30 seconds, until fragrant.
4. Now, add the hing, chopped onion, and green chili. Sauté the onions for about 3 minutes, until they’re softened and translucent.
5. Time to build the flavor! Mix in the mashed potatoes, coriander powder, garam masala, amchur, red chili powder, salt, and chopped cilantro. Cook for another minute, stirring constantly.
6. Carefully stuff the bell peppers tightly with the potato mixture, pressing down to secure the filling. Don’t be shy – pack it in!
7. Heat the remaining oil in a pan over low heat. Gently place the stuffed peppers in the pan, cover, and cook for 3 minutes per side, rotating every 3 minutes for a total of 20-25 minutes. Flip them upside down once during cooking to brown the top nicely.

Expert Tips

• Don’t overcrowd the pan! Cook the peppers in batches if necessary.
• If the filling seems too dry, add a tablespoon or two of water while cooking.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the filling.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you like things extra spicy, add another ¼ teaspoon of red chili powder or use a hotter green chili.
• Vegan Adaptation: This recipe is naturally vegetarian! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Festival Adaptations (e.g., Navratri, Janmashtami): During fasting periods, you can skip the onion and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These stuffed bell peppers are fantastic served hot with roti or paratha. They also pair beautifully with a simple dal or a side of yogurt. My family loves them with a sprinkle of extra cilantro on top!

Storage Instructions

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

FAQs

• Can I make the potato filling ahead of time? Absolutely! You can make the filling a day in advance and store it in the refrigerator. Just give it a quick stir before stuffing the peppers.
• What’s the best way to prevent the peppers from falling over while cooking? Trimming the bottoms helps a lot! You can also use a small piece of potato or onion as a makeshift stand.
• Can I bake these stuffed peppers instead of pan-frying? Yes, you can! Preheat your oven to 180°C (350°F) and bake for 30-35 minutes, or until the peppers are tender.
• What other vegetables can I add to the potato filling? Feel free to add some finely chopped carrots, peas, or beans to the filling for extra texture and nutrients.
• Is amchur essential for this recipe, or can I substitute it? While amchur adds a unique flavor, you can substitute with 1 tablespoon of lemon juice if needed.