Chana Masala Stuffed Peppers
Bell peppers filled with chickpea curry and baked until bubbly; hearty and naturally vegetarian.
Servings: 4
Calories: 182kcal
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
Ingredient swaps
- 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
Calories: 182kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 264mg | Potassium: 418mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4212IU | Vitamin C: 156mg | Calcium: 138mg | Iron: 2mg