Tikka Masala Stuffed Peppers
These Tikka Masala Stuffed Peppers are filled with a flavorful mix of chickpeas, rice, and warming spices, then baked until tender and topped with a cooling cucumber raita. Finished with fresh cilantro and pickled onions, they’re a vibrant plant-based dinner that’s hearty, colorful, and perfect for weeknights.
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.
Notes
Sauce swaps
This recipe uses tikka masala, but you can swap in korma, madras, or another curry sauce you enjoy. Each will give the filling a different character.
Rice flexibility
Pre-cooked yellow rice keeps things quick, but you can use homemade turmeric rice, plain basmati, or even quinoa for a different texture.
Other toppings
Garnish with toasted cashews, pomegranate seeds, or extra yogurt for more flavor.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
Meal prep tip
Roast the peppers and make the filling ahead of time. When ready to serve, just fill, bake for 10 minutes, and garnish.
Nutrition
Serving: 1 pepper (2 halves)Calories: 430kcalCarbohydrates: 54gProtein: 11gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 640mgPotassium: 750mgFiber: 9gSugar: 7gVitamin A: 5000IUVitamin C: 120mgCalcium: 90mgIron: 3.8mg
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