HOW TO MAKE VEGETARIAN STUFFED PEPPERS | Indian Style | THANKSGIVING RECIPES | Quick & Easy Recipe

Cut the tops off the mini bell peppers and remove the seeds from the inside, saving the tops for decoration.

In a pan, add 2 tablespoons of oil and 1 tablespoon of cumin seeds. (Optional step)

Add 2 cloves of minced garlic and 3 to 4 chopped green chilies to the pan and sauté for about 1 minute.

Add 2 small chopped onions to the pan and sauté for about 2 to 3 minutes until softened.

Add 1.5 tablespoons of salt and 1.5 tablespoons of turmeric (haldi) to the pan.

Add shredded bell peppers to the mixture and a little more oil if the pan is dry.

Add boiled quinoa to the mixture and let it cook for about half a minute.

Stir in 1 tablespoon of red chili powder and 1.5 tablespoons of red chili flakes.

Add mashed potatoes to the mixture and mix everything together. (Optional: add paneer if desired)

Add 1 tablespoon of kitchen king masala and mix well.

Let the stuffing cool for about 2 minutes, then add chopped coriander and mix again.

Fill the mini bell peppers with the stuffing, packing it in tightly.

Sprinkle some oil on a baking tray and place the stuffed peppers on it.

Preheat the oven to 350°F and bake the peppers for 15 minutes, flipping them halfway through.

On a serving plate, spread the remaining stuffing for serving alongside the peppers.

Once the peppers are ready, serve them on the plate and place the saved tops on top for decoration.

Equipment Needed

Spice Level:

Dietary