Stuffed Peppers
Estimated Time: 30 min
Serves 4
Vegetarian
Less than 1 hour
Modern
A colorful, comforting twist on a classic, these roasted bell peppers are generously filled with bold Indian favorites — hearty, spiced chana masala or creamy, aromatic saag paneer. Each pepper becomes a tender edible bowl, soaking up the richly spiced fillings. Serve them as a vibrant main course with rice or flatbread, or as a showstopping vegetarian centerpiece for gatherings.
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Cooking Instructions
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STEP 1
Prepare the Peppers: Preheat the oven to 450 degrees Fahrenheit. Cut the bell peppers in half length wise and remove the seeds and membranes. Toss peppers with olive oil and spices, and then place in a single layer on a baking sheet. Bake them until tender and slightly charred, for 15-20 minutes.
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STEP 2
Prepare the Chickpea Masala: Open your Deep Indian Kitchen Chickpea Masala. Puncture the film 3 times. Microwave for 4 minutes on high. Let sit for 2 minutes. Remove the film, and pour into a bowl.
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STEP 3
Prepare the Spinach Paneer: Open your Deep Indian Kitchen Spinach Paneer. Puncture the film 3 times. Microwave for 2 minutes on high. Peel back film enough to stir gently. Re-cover with film. Heat on high for 1:30 minutes. Let Stand for 2 minutes, remove film, and pour into a bowl.
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STEP 4
Assemble: Scoop Chana Masala and Spinach Paneer rice into alternating peppers. Top with Chana Masala and Spinach Paneer. Serve hot and enjoy!
Ingredients
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4.00 pcs Bell Peppers
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1.00 pcs Chickpea Masala
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1.00 pcs Spinach Paneer
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2.00 tbsp Olive Oil
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0.50 tsp Sendhav Salt
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0.25 tsp Black Pepper Powder
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0.25 tsp Garlic Powder
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0.25 tsp Kashmiri Red Chili Powder
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