Stuffed Bell Peppers

Recipe by
Total Time:
1 hour
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 3 - large bell peppers, tops sliced off and then seeded (reserve the peppers whole and finely dice the tops that you cut off)
  • 1/2 cup - bread crumbs, mixed with 1/2 tsp oil and 1 tbsp shiro miso (white miso)
  • 1 - medium onion, finely diced
  • 1 - medium potato, finely diced
  • Juice of 1 lime
  • 1/3 cup - peanuts
  • 2 tsp - urad dal (black gram dal)
  • 3/4 cup - brown rice, cooked until tender but chewy
  • 1.5 tbsp - canola oil or other vegetable oil
  • 1 tsp - mustard seeds
  • 1/2 to 1 tsp - Cayenne or other fairly hot red chilli powder
  • 1/2 tsp - turmeric (optional)
  • 2 tbsp - chopped coriander
  • Salt to taste

How to Make Stuffed Bell Peppers

  • Heat 1 tbsp oil and add the mustard seeds. When they crackle, add the urad dal and peanuts. Stir until lightly browned for about 1 minute.
  • Add the onions and potatoes. Saute for about 5 minutes until the potatoes become quite tender. Add the turmeric, chilli powder and salt to taste.
  • Add the chopped portion of the bell peppers and stir in. Cook, stirring, for another 3-4 minutes. Add the cooked rice and mix well.
  • Turn off heat and stir in the chopped coriander.
  • Now stuff each of the three bell peppers with the brown rice all the way to the top.
  • Top each pepper with the bread crumb-miso mixture.
  • Oil an oven-safe bowl in which you can accommodate all three peppers standing up. Place the bell peppers in it.
  • Bake in an oven at 350 degrees F for 30 minutes or until the bread crumb topping is golden brown.
  • Serve hot.