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Stuffed Pepper Recipe

Name: Spice Fusion Takeaways Stuffed Pepper Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 count large bell peppers (any color); 1 cups plain yogurt (full-fat); 2 tbs ginger-garlic paste; 2 tbs tandoori masala powder; 1 tbs lemon juice; 1 tbs vegetable oil; 1 tsp salt; 1 tsp red chili powder (optional, for heat); 3 count potatoes, medium (peeled, diced); 1 cups frozen peas (or fresh); 1 count onion, finely chopped; 1 count green chili, finely chopped; 1 tsp cumin seeds; 1 tsp turmeric powder; 1 tsp garam masala; 0.25 cups cilantro (fresh), chopped; 1 tsp salt; 2 tbs vegetable oil; 500 g ground chicken (or turkey); 1 count onion, finely chopped; 1 tbs ginger-garlic paste; 1 tsp ground coriander; 1 tsp garam masala; 1 count tomato, finely chopped; 1 tsp salt; 2 tbs vegetable oil; 0.25 cups cilantro (fresh), chopped; 2 tbs butter or ghee (optional, for brushing); 1 count lemon wedges (to serve); 2 tbs chopped cilantro (for garnish)

Inspired by Spice Fusion Takeaway

Time1h 15m

Serves6

Peppers cooked in tandoori then stuffed with choice of filling.

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Ingredients

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Peppers & Marinade

6 count large bell peppers (any color)

1 cups plain yogurt (full-fat)

2 tbs ginger-garlic paste

2 tbs tandoori masala powder

1 tbs ReaLemon lemon juice

1 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1 tsp red chili powder (optional, for heat)

Filling - Spiced Potato & Peas (vegetarian filling)

3 count potatoes, medium (peeled, diced)

1 cups frozen peas (or fresh)

1 count Onion, finely chopped

1 count green chili, finely chopped

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp Garam masala

1/4 cups cilantro (fresh), chopped

1 tsp Celtic sea salt

2 tbs Tuscany sunflower oil

Optional Filling - Spiced Ground Chicken (non-veg filling alternative)

1 1/8 lb (500 g) ground chicken (or turkey)

1 count Onion, finely chopped

1 tbs ginger-garlic paste

1 tsp Ground coriander

1 tsp Garam masala

1 count tomato, finely chopped

1 tsp Celtic sea salt

2 tbs Tuscany sunflower oil

1/4 cups cilantro (fresh), chopped

Finishing & Garnish

2 tbs butter or ghee (optional, for brushing)

1 count lemon wedges (to serve)

2 tbs chopped cilantro (for garnish)

1 tsp chili powder or chaat masala (optional)

Method

Peppers & Marinade

Prepare peppers

Wash the bell peppers and pat dry. Cut off the tops and reserve the tops if you want a lid; remove seeds and membranes, keeping the pepper whole. Make a small vertical slit on one side of each pepper (about 1 inch) to help steam escape and make stuffing easier.

Make tandoori marinade

In a bowl, whisk together the yogurt, ginger-garlic paste, tandoori masala, lemon juice, vegetable oil, salt, and red chili powder (if using) until smooth.

Marinate peppers

Brush or spoon the marinade over and inside each pepper so the interior is coated. Reserve about 2 tablespoons of marinade for later brushing. Place peppers in a shallow tray, cover, and refrigerate for at least 30 minutes, up to 2 hours.

Cook peppers (tandoori-style)

Preheat oven to 230°C (450°F). Line a baking sheet with foil and place peppers upright. Roast for 15–20 minutes until the marinade sets and peppers blister slightly. If you have a broiler or grill, finish under high heat for 2–4 minutes to get charred edges. Remove and let cool until you can handle them (5–10 minutes).

Filling - Spiced Potato & Peas (vegetarian filling)

Cook potatoes and peas

Place diced potatoes in salted boiling water and cook until tender, about 8–10 minutes. Drain. If using frozen peas, blanch in the last minute of potato cooking, then drain together.

Sauté aromatics

In a skillet over medium heat, warm 2 tablespoons oil. Add cumin seeds and let sizzle about 20 seconds. Add chopped onion and sauté until translucent, 4–5 minutes. Add green chili and cook 30 seconds more.

Spice and combine

Add turmeric and stir briefly, then add the cooked potatoes and peas. Gently mash some of the potatoes with the back of a spoon to bind the filling. Add garam masala and salt, stirring to combine. Taste and adjust seasoning. Cook 2–3 minutes to let flavors meld. Stir in chopped cilantro and remove from heat. Let the filling cool slightly before stuffing.

Optional Filling - Spiced Ground Chicken (non-veg filling alternative)

Sear aromatics

Heat 2 tablespoons oil in a skillet over medium-high heat. Add chopped onion and sauté until golden, about 5–6 minutes. Add ginger-garlic paste and cook 1 minute.

Cook chicken

Add ground chicken to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6–8 minutes.

Spice and finish

Stir in ground coriander, garam masala, chopped tomato, and salt. Cook until the tomato softens and moisture reduces, 3–4 minutes. Mix in chopped cilantro, taste and adjust seasoning. Remove from heat and let cool slightly before stuffing.

Assemble & Finish

Stuff peppers

Choose your filling (potato-pea or spiced ground chicken). Spoon the filling into each pre-roasted pepper, packing gently but not overfilling so the pepper can close. If you reserved tops, place them back as lids.

Bake to finish

Place stuffed peppers upright on the baking sheet. Brush the exterior with reserved marinade and/or melted butter/ghee. Bake at 200°C (400°F) for 12–15 minutes until filling is heated through and tops are slightly browned. For a slightly crisp top, broil 1–2 minutes watching carefully.

Garnish and serve

Remove peppers from oven. Sprinkle chopped cilantro and a light dusting of chili powder or chaat masala if desired. Serve hot with lemon wedges on the side.