Saturday, 22 June 2013

Stuffed Bell Peppers - Peppers Stuffed with Broccoli, Potato and Quinoa - Vegan Stuffed Peppers - Indian Flavoured Stuffed Peppers

I have been wanting to make Stuffed Peppers for ages. I somehow lack confidence when trying to make stuffed dishes. Another one in my list is Stuffed Okra. I cannot imagine how you can slit okra and stuff it with things without breaking it. When compared to that, stuffing pepper was a breeze. There is so much space to stuff :-)

Jayanthi, my friend has a lot of amazing recipes in her blog. The best part is, they are not your everyday stuff. Most of them sound quite Exotic! Had a hard time trying to choose a recipe from her blog for this month's AGC. I really wanted to make the Chocolate Caramel Brownie Cookies and Chocolate Baklava Cigars. But this recipe for Stuffed Peppers caught my attention. I made it for dinner yesterday and we all totally enjoyed it.


Red Pepper 3
Yellow Pepper 3
Onions 2
Tomato 2
Ginger 1 inch piece
Garlic 6 pods
Potato 2
Broccoli 1 head
Quinoa 1 cup (uncooked)

Coriander powder 2 tsp
Chilli Powder 1 tsp
Cumin Powder 1 tsp
Garam Masala 1 tsp
Turmeric 1 tsp
Cumin 1 tsp

Oil and salt to taste

Method of Preparation

1. Heat 2 cups of water in a pan. When it comes to boil, add the quinoa and cook in medium heat till all water is absorbed and quinoa is cooked.

2. Boil or microwave potatoes till they are well cooked. Peal and Mash.

3. In a pan, heat a little oil. Add cumin seeds.

4. When it sizzles, add finely chopped onions and saute till they start to brown.

5. Make a paste of ginger and garlic and add to pan. Saute till the onion mixture is nicely browned.

6. Make a paste of the tomatoes and add to pan. Cook till water is almost absorbed and tomatoes are cooked.

7. Add finely chopped broccoli and saute till it is partly cooked.

8. Add coriander powder, cumin powder, garam masala, chilli powder and turmeric along with some salt. Saute for a couple more minutes.

9. Add mashed potatoes and cooked quinoa and mix everything together. Cook for a couple of minutes and switch off. Let it cool.

10. In the meanwhile, prep the peppers. Using a small knife gently core the top of the peppers and remove the seeds from the inside. You can use a mix of red and yellow peppers or just use red peppers.

11. Stuff each pepper with a portion of the stuffing. You can brush a little oil on the peppers. Place on a baking sheet. Cover with Aluminium Foil, making small dents to let air escape.

12. Preheat oven to 200 C (400 F).

13. Bake the peppers till it is well cooked. It took me 1.5 hrs. It should have been done by an hour, not sure why mine were not. But the end result was fabulous. I turned them around a little bit. Also laid down a couple peppers in between.

The peppers can be enjoyed as a dinner or can be served as a side for Roti.

Check out the other AGC thoughout this week 
AnushaJayanthiKavithaPriya MRadhikaPriya S


  1. delicious recipe,love the yummy stuffing...

  2. its looking gorgeous Rosh!! i ve been meaning to make this with couscous :)