Stuffed Pepper Curry Recipe

Name: Stuffed Pepper Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp oil; 10.5 oz ground beef; 1 None large potato, peeled, diced; 1 None medium onion, finely chopped; 1 None green chili, chopped; 1 cup chopped fresh cilantro, plus extra leaves to serve; 1 tsp garam masala; 4 None medium green peppers, tops and seeds removed; None None pappadums, to serve; None None chutney, to serve; -1 None Curry Sauce; 2 tbsp canola oil; 2 cloves garlic, minced; 2 tsp finely grated ginger; 1 tsp ground turmeric; 1 2/3 cups chicken or vegetable stock

Servings: persons

1 tsp oil
10.5 oz ground beef
1 None large potato, peeled, diced
1 None medium onion, finely chopped
1 None green chili, chopped
1 cup chopped fresh cilantro, plus extra leaves to serve
1 tsp garam masala
4 None medium green peppers, tops and seeds removed
None None pappadums, to serve
None None chutney, to serve
-1 None Curry Sauce
2 tbsp canola oil
2 cloves garlic, minced
2 tsp finely grated ginger
1 tsp ground turmeric
1 2/3 cups chicken or vegetable stock

1
Heat oil in a large frying pan over high heat. Cook ground beef and potato for 5 mins, stirring. Remove pan from heat and mix in onion, chili, cilantro and garam masala, breaking up potatoes as you stir. Season to taste.
2
Fill peppers with meat mixture.
3
Meanwhile, to make the curry sauce, heat oil in a large Dutch oven over medium heat. Cook onion, garlic and ginger for 3 mins, until golden. Add turmeric and cook for 1 min, stirring. Add stock and season to taste. Bring to a boil and add peppers. Cover and cook over low heat for 15 mins, or until soft, turning halfway. Uncover and cook for 5 mins.
4
Remove peppers from curry and halve lengthwise. Spoon curry sauce onto serving plates and top with pepper halves and fresh cilantro leaves. Serve with pappadums and chutney.

514

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tsp oil, 10.5 oz ground beef, 1 None large potato, peeled, diced, 1 None medium onion, finely chopped, and more.

Yes, Stuffed Pepper Curry 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 Pepper Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions