Masala Stuffed Peppers — add an Indian flair to your Thanksgiving table with this colorful, chatpata side! With a spiced potato and cheese stuffing in baked sweet peppers and topped with all the classic chaat fixings like onions, chutneys, and sev, this is going to be a hit!
WATCH HOW TO MAKE MASALA STUFFED PEPPERS:
For the filling, we’ll start by mashing some chickpeas with a fork. To this, add in boiled potatoes, caramelized onions, sour cream, mayo, some Indian spices and herbs. Give this a mix and our chatpata filling is ready!
I love using these adorable sweet peppers for this. Make sure to deseed them before stuffing with our filling. Top with with a coating of breadcrumbs and cheese for that perfect golden brown crust once these are baked in the oven.
Serve these almost like a chaat with fresh onions, green, imli, and garlic chutneys, and some sev. With these Stuffed Masala Peppers, entertaining during the holidays has never been easier!
If you like this, please try my other recipes:
- Stuffed Chili Mushrooms
- Cheese Stuffed Tandoori Olives with Cranberry Sauce
- Baked Beans Layer Chaat
- Chinese Bhel Wonton Cups
Masala Stuffed Peppers — add an Indian flair to your Thanksgiving table with this colorful, chatpata side! 🫑✨ With a spiced potato and cheese stuffing in baked sweet peppers and topped with all the classic chaat fixings like onions, chutneys, and sev, this is going to be a hit! 😍
- 15 sweet peppers , deseeded and halved; I used sweet peppers, but you can use any peppers of your choice
- 1 cup chickpeas (garbanzo beans) , boiled or canned
- 2 potatoes , boiled and diced
- 2 medium yellow onions , caramelized within 2 tsp oil and ½ tsp sugar
- 1 tbsp cream cheese
- 1 tbsp yogurt
- 1 1/2 tsp italian seasoning
- 1 tsp red chili powder , adjust based on your preference
- 1 tsp chaat masala
- 1/4 tsp garam masala
- 1 tsp roasted cumin powder
- 1/2 tsp dried mint
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tbsp cilantro , finely chopped
- 2 tbsp breadcrumbs
- 1/3 cup cheese , any melty cheese
- red onions
- green onions
- sev (bhujiya)
- cilantro chutney
- tamarind chutney
- garlic chutney
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To caramelize your onions, heat your oil in a pan and add in your onions and sugars. Sauté your onions low to medium heat for 10 minutes or until your onions are golden brown and let off a sweet aroma. Make sure your stove isn’t too hot, otherwise your onions will burn.
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In a bowl, mash together your chickpeas and potatoes. Then, mix in your caramelized onions, cream cheese, yogurt, spices and cilantro.
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Take your sweet peppers and cut them in half. Then, scoop out all the seeds and fill them with the chickpea and potato filling. Top them off with cheese and breadcrumbs.
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Bake them in the oven for at least 10 mins at 350℉/ 180℃ until they are golden brown and crispy. Garnish the peppers like a chaat with red onions, green onions, bhujiya, green and imli chutneys, enjoy!
Recipe Video
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Can we freeze this? And bake some other day?
Yes, you can do that, although, I haven’t tried it.
how can make it vegan verson.
Mouth watering recipe 😋😋
I’m definitely going to try this one…
Two queries…how to make cream cheese and what else can be used in place of sweet peppers??
You can use bell peppers (cut them in half). I’ve used store-bought cream cheese, but for a home alternative – blend 1 cup fresh cottage cheese with 2-3 tbsp of heavy cream or milk, salt and very little lemon juice.