Masala Stuffed Peppers

on .

facebook Share on Facebook

curry on cooking femalefocusonline june19Stuffed capsicum/bell peppers can be found in cuisines around the world; stuffed with rice, beef, couscous, potato, or spicy paneer served usually as a main dish.
One of our favourite dishes is to serve capsicum peppers as an accompaniment, stuffed and pan fried with spicy caramelised onions and spices. There is something unctuous about this simple dish.
The peppers served with Indian flatbread, a hot steaming curry and minted yogurt is the bees’ knees!
The use of amchoor dry mango powder gives this dish a lovely citrus tanginess; lemon juice can be used instead of amchoor.
For a healthy version the peppers can be stuffed and baked in the oven or microwave – but they don’t taste as good as the shallow fried ones!

4 capsicum peppers
1 teaspoon ground cumin
1 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon coriander powder
1 tablespoon amchoor dried mango powder
2 chillies, chopped, optional
3 tablespoons oil
3 onions, thinly sliced
5 tablespoons oil for frying

Time: 45 minutes Serves 4
Wash the peppers, dry and cut ½ inch off the top of each pepper (reserve tops); remove and discard the core and seeds.
In a mixing bowl, mix together all the dry ingredients to make the masala mix.
In a large pan heat the oil until it is medium to hot. Add the onion slices and stir to coat the onions with the oil. Spread the onions out, evenly cook, stirring occasional. After 5 minutes reduce the heat to medium low and cook for 10-15 minutes or until the onions are browned.
To the onions, add the masala mix. Mix and cook for 5 minutes.
Divide the mixture into 4 and stuff the peppers.
In a pan add 4 tablespoons of oil, heat to a medium heat – place the stuffed peppers and the tops in the pan. Gently cook (8-10 mins) occasionally turning over until skin becomes slightly charred and blistered.
Serve hot with buttered chapattis, curry and yogurt.

TIP: Top Cheat; use any of the Curry On Cooking blends as the spice masala, add 1 level tablespoon of amchoor or lemon juice and mix well!
Check out our latest Indian cookery retreats
We run Indian cookery masterclasses at local retreats in Spain and one-to-one workshops. Email:-
This email address is being protected from spambots. You need JavaScript enabled to view it..