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Indian Stuffed Peppers

Indian Stuffed Peppers

Garam Masala-Spiced Chickpeas, Peas & Carrots

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These sure ain't your Momma's stuffed peppers! We're changing it up big time with fragrant curry and garam masala. Garam masala, a vibrant spice mix of coriander, cinnamon, cadamom, and much more, infuses the filling with a bold indian flavor profile.

Tags:Gluten-freeVegan

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Green Bell Pepper

½ cup

Basmati Rice

1 unit

Carrots

4 ounce

Peas

1 unit

Yellow Onion

1 teaspoon

Garam Masala

1 bunch

Parsley

1 can

Chickpeas

1 teaspoon

Curry Powder

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2615 kJ
Calories625 kcal
Fat20 g
Saturated Fat0 g
Carbohydrate101 g
Sugar0 g
Dietary Fiber21 g
Protein21 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Peeler
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 350 degrees. Halve and core the bell peppers. Drizzle the halves with 1 tablespoon olive oil total, then season with salt and pepper. Place on a baking sheet and roast for 20 minutes, or until softened and beginning to brown. Set aside.

2

Meanwhile, halve, peel, and chop the onion. Peel and finely chop the carot. Chop the parsley, keeping the leaves and stems separate. Drain and rinse the chickpeas.

3

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion, the carrot and the parsley stems and season with salt and pepper. Cook, tossing, for 5 minutes, until softened.

4

Add the curry powder and garam masala to the pan and cook for 30 seconds, until fragrant. Stir in the rice, season with salt and pepper, and cook for about 1 minute, to lightly toast.

5

Add 1 1/4 cups water, bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, stirring occasionally, until rice is tender.

6

Once the rice is just tender, stir in the peas, chickpeas and half the parsley leaves. Taste and season with salt and pepper. Cook for about 3 minutes, until peas and chickpeas are warmed through.

7

Remove the baking sheet from the oven, then stuff the roasted peppers with the rice mixture and garnish with remaining parsley leaves. Enjoy!