Indian Stuffed Peppers Garam Masala-Spiced Chickpeas, Carrots & Peas

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, cinnamon, and much more, infuses the filling with a bold Indian flavor profile.


  1. Preheat oven to 350°C • Halve and core the capsicum. Drizzle the halves with 1 (T) 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 carrot • Chop the parsley, keeping the leaves and stems separate • Drain and rinse the chickpeas • Heat 1 (T) 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 • 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.
  3. Add 1 ¼ cups water, bring to a boil, reduce to a simmer, and cover • Cook for 15 minutes, stirring occasionally, until rice is tender • 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.
  4. Remove the baking sheet from the oven, then stuff the roasted peppers with the rice mixture and garnish with remaining parsley leaves.

Tools you will need:

Kitchen Knife • Chopping Board Baking Sheet • Peeler Strainer • Pan

Ready In

45 mins




Serves 2


  • 2

    Red Capsicum ( unit )

  • 1

    Carrot ( pc )

  • 1

    Brown Onion ( pc )

  • 1

    Parsley ( unit )

  • 1

    Curry Powder ( t )

  • 0.5

    White Rice ( cup )

  • 100

    Chickpeas ( gr )

  • 100

    Green Peas ( gr )

  • 1

    Garam Masala ( t )

  • 2

    Olive Oil ( T )

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 625kCal