Indian Stuffed Peppers

Prep Time
Cook Time
1h 20m
Ready In

"A "special occasion" dish in India. Use small bell peppers. Red or yellow peppers can also be used, or for a more colorful dish, a mixture of them."

Original recipe yields 6 servings


  • Serving Size: 1 (402.7 g)
  • Calories 254.2
  • Total Fat - 15.1 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 0 mg
  • Sodium - 48.2 mg
  • Total Carbohydrate - 29.3 g
  • Dietary Fiber - 7.4 g
  • Sugars - 10.5 g
  • Protein - 5.3 g
  • Calcium - 82.1 mg
  • Iron - 3.3 mg
  • Vitamin C - 100.1 mg
  • Thiamin - 0.2 mg

Step 1

Cook potatoes in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes.

Step 2

Bring a large pan of water to a boil and add peppers and blanch for 5 minutes. Drain and run cold water over peppers. Cut around the stems and remove stems and seeds. Drain well upside down on paper towel.

Step 3

Heat oil in a small frying pan and cook onions over medium heat until soft but not browned. Add coriander, cumin, turmeric and chili powder and mix thoroughly. Mix in the potatoes and season with salt, to taste. Fill each pepper with equal amounts of mixture.

Step 4

To make the sauce, combine all of the sauce ingredients (except salt) in a deep, heavy-bottomed frying pan and bring slowly to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove cinnamon stick and cardamom pods. Season sauce with salt, to taste.

Step 5

Add stuffed peppers to the pan, arranging them so that they stand upright in a single layer, and cook 5-10 minutes, or until sauce is thick and peppers are heated through. Serve peppers with sauce spooned over the tops.

Tips & Variations

No special items needed.



These peppers by no doubt are Indian in flavor! Like most Indian food, an enticing array of flavors is experienced. Because I’ve made these peppers before, I learned to tweak the sauce a bit to round out the flavors. Instead of adding the whole cardamom pods, I broke a couple cardamom pods, discarding the husks, and added the seeds bit by bit to make sure the cardamom flavor didn’t overwhelm. I also added extra coconut milk and a couple pinches of sugar. I enjoyed these very much! I brought a pepper into work so my Indian friend could critique on authenticity and she made a comment to my co-workers that I cook better Indian than she does. Thank you Mikekey

review by:
(15 Jan 2015)