Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium onions, chopped; 2 carrots, boiled; ginger-garlic and green chili paste, as required; 2 tomatoes, blanched; 1 teaspoon garam masala powder; ½ teaspoon turmeric powder; ½ teaspoon red chili powder; ghee (for frying); oil (for frying); salt; 6 medium bell peppers; ½ cup panir (tofu); 1 onion, finely chopped; 1 carrot, grated; 2 potatoes, boiled and grated; ½ cup corn kernel; ½ cup small florets cauliflower; 4 green chilies, chopped; garam masala powder, as required; salt

Servings: persons

3 medium onions, chopped
2 carrots, boiled
ginger-garlic and green chili paste, as required
2 tomatoes, blanched
1 teaspoon garam masala powder
½ teaspoon turmeric powder
½ teaspoon red chili powder
ghee (for frying)
oil (for frying)
salt
6 medium bell peppers
½ cup panir (tofu)
1 onion, finely chopped
1 carrot, grated
2 potatoes, boiled and grated
½ cup corn kernel
½ cup small florets cauliflower
4 green chilies, chopped
garam masala powder, as required
salt

1
Method for preparing the gravy: Heat oil in a pan.
2
Add the chopped onions, ginger-garlic and green chilli paste and fry till onions turn transparent.
3
Add red chilli powder, turmeric powder and garam masala powder.
4
Fry for 2 more minutes.
5
Add salt to this.
6
Blend the fried onions, boiled carrots and blanched tomatoes to a smooth paste.
7
Method for preparing the stuffing: Heat oil in a pan.
8
Add the fry chopped onions and chopped green chillies till onions turn golden brown.
9
Then add the grated carrot, corn kernels, cauliflower florets and toss till vegetables are done.
10
Cool the mixture and add the grated potatoes, paneer, salt and mix all together to form the filling.
11
Gently cut the stalk of all the bell peppers' and remove seeds, make sure you retain the stalks.
12
Fill the bell peppers' with stuffing and seal with stalks.
13
Heat oil in a pan and lightly fry the stuffed bell peppers'.
14
Heat ghee in a pan and fry the ground paste till the oil comes out.
15
Gently place the stuffed bell peppers' in the gravy, heat for 2 minutes, garnish with chopped corriander leaves.
16
Serve with naan or rotis!

1010

kcal

Calories

100

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 20 ingredients. The key ingredients include: 3 medium onions, chopped, 2 carrots, boiled, ginger-garlic and green chili paste, as required, 2 tomatoes, blanched, and more.

Yes, Stuffed Bell 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!

Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions