logo
Food Advertising by

Blogging Marathon# 34: Week 1/ Day 3

Theme: Cooking with Capsicum/ Peppers

Dish: Stuffed Peppers with Potato Curry

After a spicy pickle and a creamy pesto recipe with peppers, I have one of my favorite childhood stuffed bell pepper dish. My mom used to make it years ago and I loved the little capsicum boats stuffed with yummy potato curry. So for this week’s ‘Cooking with Capsicum/ Bell Pepper’ theme, even though I had another dish in mind I ended up making this stuffed capsicum curry.

Potato Stuffed Peppers

I have a paneer stuffed peppers cury already on the blog, but that is a rich dish with paneer and heavy cream. Today’s dish is very homey with potato curry stuffing that is slightly spicy. Peppers in India are much smaller and the whole pepper can be hulled out and filled just like a plum tomato. But in the US, peppers are huge and so I halved them and stuffed the halves, then pan fried them until tender.

Potato Stuffed Peppers

Here’s how I made the dish:

Print Recipe
Indian style Stuffed Peppers with Potato Curry Yum
Indian style Stuffed Peppers with Potato Curry
Course main course
Cuisine north indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 3 Bell peppers - medium, halved and deseeded
  • 4 Potatoes - medium, boiled and peeled
  • 1 Onion - small, diced
  • 1 tsp Ginger-garlic paste
  • ½ tsp chili powder Red (or to taste)
  • 1 tsp Coriander Ground
  • ½ tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • to taste Salt
Course main course
Cuisine north indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 3 Bell peppers - medium, halved and deseeded
  • 4 Potatoes - medium, boiled and peeled
  • 1 Onion - small, diced
  • 1 tsp Ginger-garlic paste
  • ½ tsp chili powder Red (or to taste)
  • 1 tsp Coriander Ground
  • ½ tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • to taste Salt
Indian style Stuffed Peppers with Potato Curry
Instructions
  1. Make Potato Curry for Stuffing: Heat 1tbsp oil in a psn, add mustard and cumin seeds. Once the seeds start to splutter, add onions and cook until they start turning lightly browned around the edges.
  2. Add turmeric, ginger-garlic paste and cook for 1 minute. Next add the boiled and peeled potatoes, ground coriander, red chili powder, garam masala and salt. Mix well and cook covered in low flame for 4~5 minutes, so all the flavors have a chance to mingle. Turn off the heat.
  3. Stuff each pepper with curry.
  4. Heat 1tbsp in a wide heavy bottomed pan, place the peppers cut side up in the pan and cook covered on medium-low flame until the peppers are completely cooked through and tender. Gently turn the peppers around during cooking, so all sides cook evenly. Sprinkle some on the peppers to season them, if desired.
Recipe Notes

Potato Stuffed Peppers

Serve with steamed rice or roti and enjoy!!

Lets check out what my fellow marathoners have cooked today for BM# 34.

Share this Recipe

15 thoughts on “Indian style Stuffed Peppers with Potato Curry”

  1. Good one Pavani. I make stuffed peppers with ground chicken and finish it off in the oven. Next time I will try the stove top method

  2. That’s a very interesting one Pavani..I almost have a similar dish to make..:)..but with a twist..hopefully it will turn out well..your pics make me want to try it right away!

  3. Awesome dish Pavani. My husband will be in a fix – his fav vegetable potato with the forbidden capsicum 🙂 I can pull off a tease on him 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *