South Indian Stuffed Peppers Recipe

Name: South Indian Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 1 Tbs. garlic oil; 1 small onion, chopped (about 1 cup); 2 tsp. whole yellow mustard seeds; 1 tsp. cumin seeds; 1 tsp. ground coriander; 1/2 tsp. salt; 1/4 tsp. cayenne pepper; 2 cups shredded green cabbage; 1 small sweet potato, peeled and finely diced (about 8 oz.); 1 cup cooked chickpeas; 3 Tbs. raisins; 1 Tbs. minced fresh ginger; 3 cloves garlic, minced (about 1 Tbs.); 1/4 cup low-sodium vegetable broth; 1/4 cup chopped cilantro; 2 Tbs. chopped roasted cashews; 3/4 cup plain soy yogurt; 2 1/2 Tbs. prepared mango chutney

Servings: persons

4 large red bell peppers
1 Tbs. garlic oil
1 small onion, chopped (about 1 cup)
2 tsp. whole yellow mustard seeds
1 tsp. cumin seeds
1 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 cups shredded green cabbage
1 small sweet potato, peeled and finely diced (about 8 oz.)
1 cup cooked chickpeas
3 Tbs. raisins
1 Tbs. minced fresh ginger
3 cloves garlic, minced (about 1 Tbs.)
1/4 cup low-sodium vegetable broth
1/4 cup chopped cilantro
2 Tbs. chopped roasted cashews
3/4 cup plain soy yogurt
2 1/2 Tbs. prepared mango chutney

1
Preheat oven to 375F.
2
Slice tops from peppers.
3
Remove seeds, and set peppers and caps aside.
4
Heat oil in large skillet over medium-high heat.
5
Saute onion, mustard seeds, cumin seeds, coriander, salt and cayenne pepper 6 minutes, or until onion begins to brown.
6
Stir in cabbage, potato, chickpeas, raisins, ginger and garlic, and saute 2 minutes.
7
Stir in broth, and reduce heat to low.
8
Cover, and cook vegetables 10 minutes, or until soft, stirring occasionally.
9
Fold in cilantro and cashews.
10
Spoon filling into peppers and place caps on top.
11
Place peppers in 9x7-inch baking dish.
12
Pour 1 inch water into dish.
13
Cover with foil, and bake 50 minutes, or until peppers are tender.
14
Place yogurt in small bowl and stir in chutney.
15
Arrange peppers on individual plates, and serve with yogurt sauce.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 large red bell peppers, 1 Tbs. garlic oil, 1 small onion, chopped (about 1 cup), 2 tsp. whole yellow mustard seeds, and more.

Yes, South Indian Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South Indian Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions