Masala Stuffed Peppers
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! 😍
Ingredients
- 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
Garnishes:
- red onions
- green onions
- sev (bhujiya)
- cilantro chutney
- tamarind chutney
- garlic chutney
Instructions
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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!