Chana Masala Stuffed Peppers are usually not how I think about chana masala, which I usually imagine simmering away in a pot while the spices slowly come together. Turning it into a stuffed pepper felt like a natural shift, especially on days when I want something comforting but don’t want to stand over the stove for too long.
The chickpea filling stays spiced and warming, with all the usual spices you expect, while the peppers soften just enough in the oven to hold everything together. It’s hearty without feeling heavy, and the balance between the spiced filling and the roasted pepper keeps each bite satisfying and flavorful.
Chana Masala Stuffed Peppers is the kind of meal that works well on a regular evening. It doesn’t take much planning, it comes together in about 30 minutes, and it feels complete on its own. Simple, filling, and flavor-packed in a way that doesn’t ask for too much effort.
Why you’ll love this
- It turns familiar chana masala flavors into a simple, oven-baked meal that feels comforting without being heavy.
- The peppers soften just enough while still holding their shape, making each serving easy to plate and eat.
- It’s filling without feeling rich, thanks to the balance of chickpeas, spices, and vegetables.
- Everything comes together with minimal prep and no complicated steps, perfect for weeknights.
- It works just as well on its own or paired with rice, flatbread, or a simple side.
Chana Masala Stuffed Peppers
Ingredients
- 30 ml oil 2 tbsp
- 70 g onion chopped (1 small onion)
- 3 g garlic minced (1 clove)
- 5 g ginger paste 1 tsp
- 5 g cumin powder 1 tsp
- 5 g garam masala 1 tsp
- 2.5 g chili powder ½ tsp
- 200 g cooked chickpeas
- 120 ml tomato sauce ½ cup
- Salt to taste
- 4 bell peppers halved and seeded
- 60 g grated cheese ½ cup, optional
Instructions
- Heat oil, add onion, garlic, and ginger; cook 3 min.
- Add spices, stir 30 sec, then add chickpeas and tomato sauce. Simmer 5 min.
- Spoon into pepper halves, top with cheese if using.
- Bake at 190 °C (375 °F) for 20–25 min until soft and golden.
Notes
- You can use canned or freshly cooked chickpeas; just be sure they’re well drained.
- Any color bell pepper works, but red and yellow tend to be slightly sweeter.
- Swap regular cheese with a dairy-free option or skip it entirely for a vegan version.
- Sauté the spices briefly to bring out their flavor before adding the chickpeas.
- Don’t overcook the peppers; they should be tender but still hold their shape.
- If the filling feels dry, add a splash of water or tomato sauce before stuffing.
- The filling can be made a day ahead and stored in the fridge.
- Stuff and bake the peppers just before serving for best texture.
- Leftovers keep well for up to 2 days in an airtight container.
- Serve with plain rice, cumin rice, or warm flatbread.
- A simple cucumber salad or yogurt on the side balances the spices nicely.
- Add a handful of corn or peas to the filling for extra texture.
- Sprinkle crushed peanuts or breadcrumbs on top before baking for a light crunch.
- Stir in a little yogurt or cream to soften the spice if needed.
Nutrition
FAQs
Can I make Chana Masala Stuffed Peppers ahead of time?
Yes. You can prepare the filling a day ahead and store it in the fridge. Stuff and bake the peppers just before serving for the best texture.
Do I need to pre-cook the peppers before stuffing them?
No. The peppers soften nicely in the oven while baking, as long as they’re not too thick. They should still hold their shape once cooked.
Can I make Chana Masala Stuffed Peppers vegan?
Yes. Simply skip the cheese or use a plant-based alternative. The chickpea filling is already vegan.
What kind of peppers work best?
Bell peppers are ideal because they hold their shape and have a mild sweetness. Red, yellow, or orange peppers work especially well.
Can I make this spicier or milder?
Absolutely. Adjust the chili powder to your taste, or add a pinch of extra garam masala for more warmth without extra heat.
How long do leftovers keep?
Leftovers keep well in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through.
Chana Masala Stuffed Peppers is proof that you don’t need anything complicated to make a really satisfying meal. It starts with a simple chana masala filling, gets tucked into peppers, and goes into the oven until everything softens and comes together. No long prep, no extra steps, just familiar flavors coming together in an easy way.
If you liked my Chana Masala Stuffed Peppers, try pairing them with my Jowar Roti or Cumin Rice if you want something hearty alongside. For a lighter contrast, Malai Broccoli or a small bowl of Pickled Red Onions adds freshness and texture without overpowering the main dish. If you’re in the mood for something sweet afterward, Kulfi Ice Cream, Barfi, or Rice Pudding make an easy finish without feeling too heavy.
If you try this recipe, let me know how it turned out. And if you enjoy Indian and Indian-inspired cooking, you’ll find plenty more easy, comforting meals on Beyond Chutney.
Have a question or something to share? Leave a comment below!