- Preheat oven to 350°F (175°C). Slice peppers in half lengthwise; remove seeds and membranes.
- Boil potatoes until tender. Peel and mash them in a bowl.
- Add green peas, cumin, coriander, red chili powder, garam masala, dry mango powder, salt, cilantro, and 2 tsp oil to the mashed potatoes. Mix well.
- Stuff each pepper half with the potato mixture. Sprinkle cheese on top if desired.
- Brush peppers lightly with oil and place on a baking tray.
- Bake for 25-30 minutes, until peppers soften and edges char slightly.
- Serve hot with Indian flatbread like roti or naan.
- Calories:269 kcal25%
- Energy:1125 kJ22%
- Protein:10 g28%
- Carbohydrates:48 mg40%
- Sugar:4 mg8%
- Salt:42 g25%
- Fat:5 g20%
Last Updated on 2 months by Neha Deshmukh
Stuffed Peppers Recipe – Indian Potato & Pea Filling
Introduction
Oh, stuffed peppers! They’re such a comforting dish, aren’t they? I remember first making these when I was trying to find a way to sneak more veggies into my family’s meals. This Indian-spiced version quickly became a favorite – the warm, flavorful potato and pea filling is just so good nestled inside a slightly charred pepper. It’s a little bit of spice, a little bit of comfort, and a whole lot of deliciousness. And honestly, it’s way easier to make than you might think!
Why You’ll Love This Recipe
This recipe is a winner for so many reasons. It’s a fantastic way to use up leftover boiled potatoes, it’s packed with flavor thanks to those classic Indian spices, and it’s surprisingly healthy. Plus, it’s a fun and satisfying meal that’s perfect for a weeknight dinner or a light lunch. It’s also easily adaptable to suit your tastes – more spice? Go for it! Want to keep it mild? No problem.
Ingredients
Here’s what you’ll need to make these delightful stuffed peppers:
- 2 large peppers (green or red)
- 3 medium potatoes (boiled)
- ¼ cup green peas
- ¼ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp red chili powder
- ¼ tsp garam masala
- ¼ tsp dry mango powder (amchur)
- 2 tbsp chopped cilantro leaves
- 2 tsp oil (plus extra to brush)
- Mozzarella cheese (to taste – optional)
- Salt (to taste)
Ingredient Notes
Let’s talk about a few key ingredients!
- Amchur/Dry Mango Powder: This is what gives the filling that lovely tangy flavor. It’s a staple in North Indian cuisine and really elevates the dish. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchur is definitely worth seeking out!
- Garam Masala: Every Indian household has its own garam masala blend, and that’s part of the fun! Feel free to use your favorite brand or even make your own. It’s a warm, aromatic spice blend that adds depth and complexity.
- Peppers: You can use green or red bell peppers, or even a mix! Some people love using the slightly hotter banana peppers for a bit of a kick. I’ve even seen folks use poblano peppers for a smoky flavor. It really depends on your preference.
Step-By-Step Instructions
Alright, let’s get cooking!
- Preheat your oven to 350°F (175°C). While the oven heats up, slice the peppers in half lengthwise. Gently remove the seeds and membranes – a small spoon works great for this.
- Boil your potatoes until they’re nice and tender. Once cooked, peel them and mash them in a bowl. Don’t overmash – a little texture is nice!
- Now for the flavor! Add the green peas, cumin powder, coriander powder, red chili powder, garam masala, dry mango powder, salt, and cilantro to the mashed potatoes. Drizzle in 2 tsp of oil and mix everything together really well.
- Time to stuff those peppers! Spoon the potato mixture generously into each pepper half. If you’re using cheese, sprinkle it on top now.
- Lightly brush the peppers with oil and place them on a baking tray.
- Bake for 25-30 minutes, or until the peppers soften and the edges start to char slightly. Keep an eye on them – you want them tender, but not mushy!
- Serve hot with your favorite Indian flatbread like roti or naan.
Expert Tips
- Don’t overcrowd the baking tray. Give the peppers some space so they can roast properly.
- For extra flavor, you can sauté the peas with a pinch of cumin before adding them to the potato mixture.
- If you want a creamier filling, add a tablespoon of yogurt to the potato mixture.
Variations
- Spicy Version: My friend Priya loves to add a finely chopped green chili to the filling for an extra kick.
- Paneer Power: My family loves adding crumbled paneer (Indian cheese) to the filling for extra protein and richness. About ½ cup works perfectly.
- Different Veggies: Feel free to experiment with other veggies! Corn, carrots, or even cauliflower would be delicious additions.
Vegan Adaptation
Want to make this recipe vegan? It’s super easy! Simply skip the mozzarella cheese. The filling is flavorful enough on its own, you won’t even miss it.
Gluten-Free Adaptation
This recipe is naturally gluten-free! Just make sure the garam masala you’re using doesn’t contain any gluten-based ingredients.
Spice Level Adjustment
Adjusting the spice is simple. Reduce the amount of red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
Festival Adaptation (Navratri/Fasting Friendly – without cheese)
During Navratri or other fasting periods, you can easily make this dish fasting-friendly by omitting the cheese. The potato and pea filling is naturally suitable for many fasting diets.
Serving Suggestions
These stuffed peppers are fantastic on their own, but they’re even better with a side of:
- Roti or naan
- A simple raita (yogurt dip)
- A fresh salad
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 peppers work best for stuffing? Bell peppers are the most common, but banana peppers or poblano peppers also work well.
- Can I make the potato filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
- Is Amchur powder essential for this recipe? Can I substitute it? While amchur adds a unique tang, you can substitute with a squeeze of lemon juice if needed.
- How can I adjust the spice level of this dish? Adjust the amount of red chili powder to control the heat.
- Can I grill these stuffed peppers instead of baking them? Yes! Grill them over medium heat for about 20-25 minutes, turning occasionally, until the peppers are tender and slightly charred.