Stuffed Pepper Curry Recipe

Name: Stuffed Pepper Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Stuffed Pepper Curry

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