Hearty, spiced, and vibrant—these Tikka Masala Stuffed Peppers are packed with chickpeas, rice, and that beloved tikka masala flavor.
Tikka Masala Stuffed Peppers: A Plant-Based Dinner Worth Sharing
When Maya Kaimal reached out to send over some of their plant-based goodies and asked if I’d put together a video, it was an immediate yes for me. I’ve been a fan of their products for ages, so creating with them felt like a no-brainer. I had a few ideas at first, but the ingredient lists were getting longer and the logistics just weren’t clicking—I wanted something approachable and doable for anyone. That’s how these Tikka Masala Stuffed Peppers came together, topped with a simple homemade raita (Indian yogurt sauce) and plenty of pickled onions, which I consider a must. If you’re not already pickling at home, just look up a quick pickle recipe—it’s so worth it. The best part is that this dish is customizable, easy to prep, and works great in big batches for the week.
Why You’ll Love This Recipe
Flavor-packed filling. Chickpeas, rice, and warming spices soak up tikka masala sauce for a satisfying plant-based stuffing.
Colorful and vibrant. Roasted peppers bring sweetness and a pop of color to every plate.
Easy shortcut. Using a jarred tikka masala sauce makes this recipe approachable without skimping on flavor.
Customizable. Add your own garnishes—like toasted nuts, extra yogurt, or pomegranate seeds—or switch up the Indian simmer sauce for variety.
Meal-prep friendly. These peppers reheat beautifully and can be made in larger batches for the week.
What Is Tikka Masala?
Tikka masala is a rich, spiced curry that’s become one of the most recognizable Indian-inspired dishes worldwide. Traditionally, it’s made with marinated meat simmered in a creamy tomato-based sauce flavored with cumin, coriander, garam masala, ginger, and garlic. This version keeps things plant-based and approachable, using chickpeas and rice as the base while letting jarred sauce bring all that depth of flavor without extra work.
Ingredient Highlight: Bell Peppers
Bell peppers are more than just the “container” here—they add flavor, texture, and nutrients that make this dish complete. When roasted, peppers soften and turn sweet, balancing the bold, savory spices of the filling. Their natural juiciness pairs perfectly with creamy raita and tangy pickled onions, while their bright colors make the dish as beautiful as it is delicious.
Madly Delicious Must-Know Tips & Questions
- Blot your peppers. After roasting, dab away any liquid before filling so the mixture doesn’t get watery.
- Reserve some sauce. Use most of the jar in the filling, but keep a little aside to spoon under the peppers for serving.
- Rice flexibility. Any cooked grain works here—swap in basmati rice, quinoa, or even couscous.
- Don’t skip garnishes. The raita cools the spices, and pickled onions add the brightness that makes every bite pop.
- Meal prep tip. Roast the peppers and make the filling ahead, then just fill and bake before serving.
Can I freeze stuffed peppers?
Yes—assemble and bake them, then let cool before freezing. Reheat in the oven until warmed through.
What if I don’t like chickpeas?
Swap them with lentils, white beans, or cubed tofu for a different protein.
Let’s Dish: Did You Know?
Stuffed vegetables are a tradition in cuisines all over the world—think Mediterranean dolmas wrapped in grape leaves, Italian stuffed zucchini, or Mexican chiles rellenos. In India, bharwa shimla mirch (stuffed peppers) are often filled with spiced potatoes, paneer, or lentils. It’s a reminder of how universal and adaptable the idea of stuffing veggies can be—and why it works so well in plant-based cooking today.
Love a stuffed pepper with plant-based vibes? Then try my Tikka Masala Stuffed Peppers!
Chickpeas, rice, and curry sauce make for a filling that’s cozy yet fresh, while the toppings of raita, pickled onions, and cilantro tie it all together. Give them a try and tag me on Instagram @madly__delicious with #MadlyDelicious so I can see your version!
More Main Dish Recipes
Easy Angel Hair Pasta with Pan-Roasted Cherry Tomatoes
Tunisian-Inspired Harissa Lentils with Silken Tofu
Tikka Masala Stuffed Peppers
Equipment
- Medium to Large baking sheet
Ingredients
- 4 medium bell peppers (red, yellow or orange)
- Olive oil, to drizzle
- Salt and pepper, to taste
- Pickled red onions, for garnish
- Fresh cilantro, chopped, for garnish
Chickpea & Rice Tikka Masala Filling
- ½ small white onion, finely chopped
- 2 tbsp coconut oil or olive oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (8-8.8 ounce) pouch yellow rice (such as turmeric rice) or 1 ¼ cups homemade turmeric rice
- 1 (12-ounce) jar tikka masala sauce of choice (I used Maya Kaimal’s vegan Tikka Masala), divided
- Salt, to taste
Raita Yogurt Sauce
- ½ cup plain unsweetened plant-based yogurt
- ¼ cup grated Persian cucumber (or regular cucumber – peel and remove seeds as needed)
- 1 tbsp chopped cilantro
- ½ tsp ground cumin
- Squeeze of lemon (~½ tsp)
- Salt, to taste
Instructions
- Preheat the oven: Set oven to 375°F (190°C). Line a medium to large baking sheet with parchment or tin foil.
- Prep the peppers: Slice 4 bell peppers in half lengthwise. Remove stems, seeds, and membranes. Place on the baking sheet, drizzle with olive oil, season with salt and pepper, and rub to coat evenly. Roast for 20–25 minutes, until tender to the touch.
- Make the raita: In a small bowl, stir together ½ cup plant-based yogurt, ¼ cup grated cucumber, 1 tbsp chopped cilantro, ½ tsp cumin, a squeeze of lemon, and a pinch of salt. Mix well and set aside in the fridge.
- Start the aromatics: Heat 2 tbsp oil in a skillet over medium heat. Add ½ small chopped onion and cook until softened, about 3 minutes. Stir in 2 cloves garlic and 1 tsp grated ginger and cook 2 minutes more.
- Add spices and filling: Sprinkle in 1 tsp cumin, ½ tsp coriander, and ½ tsp garam masala. Cook for 1 minute to toast the spices. Add the 1 can chickpeas and mash about ⅓ of them with a fork for texture. Stir in the cooked rice pouch and about ¾ cup of the tikka masala sauce. Mix well, taste, and adjust seasoning with salt. Turn off the heat.
- Fill and bake again: When the peppers come out of the oven, blot or drain any liquid that’s pooled inside. Spoon the chickpea-rice mixture evenly into each pepper half. Return to the oven for 8–10 minutes, until the tops are slightly crispy.
- Serve: Spread a spoonful of the remaining tikka masala sauce onto each plate, then place a stuffed pepper on top. Garnish with raita, pickled onions, and fresh cilantro before serving.