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.
- 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.
- 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.
- 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.
- 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
Red Capsicum ( unit )
Carrot ( pc )
Brown Onion ( pc )
Parsley ( unit )
Curry Powder ( t )
White Rice ( cup )
Chickpeas ( gr )
Green Peas ( gr )
Garam Masala ( t )
Olive Oil ( T )
Salt and Pepper to taste
Nutritional facts (est. per serving)