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Indian-Spiced Stuffed Bell Peppers

I love Indian food.

The curries, the spices, the textures.

I have fond memories of eating homemade dal, basmati rice, chutneys, and sipping on masala tea as a child. Growing up in LA, I had friends of all ethnicities and had the chance to sample (and fall in love with) just about every cuisine.

Maybe that explains why my spice cabinet is always packed. I swear sometimes I think I need a spice pantry! I own more spices than I do pairs of shoes – by a long shot. Maybe I need a walk-in spice closet.

As you know, we purchased a cow this year from an awesome grass-fed cattle ranch and have not only lots of beef roast, but also a few dozen pounds of ground beef in our freezer.

When we get tired of burgers, meatballs, and meatloaf, I know it’s time to make stuffed bell peppers.

My recipe for Indian-Spiced Stuffed Bell Peppers is something I made up one evening when I couldn’t decide if I wanted to make curry or stuffed bell peppers.

That indecision had delicious results.

Enjoy!

Indian-Spiced Stuffed Bell Peppers

  • 3 large bell peppers, cut in half lengthwise, seeds and stem removed
  • 1 lb ground beef (grass-fed)
  • 4 oz ground liver (optional, but uber nutritious)
  • 2 Tbsp coconut oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 4 oz mushrooms, diced
  • 10 oz frozen chopped spinach, defrosted, drained of excess water (or use fresh, cooked greens)
  • 1 ½ tsp sea salt
  • 1 ½ Tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • grated cheddar or parmesan cheese (optional)

Instructions

  1. In a large rimmed baking sheet, toss onion, celery, and mushrooms with coconut oil, 1 Tbsp curry powder, garlic powder, ginger, and 1 tsp salt. (If coconut oil is solid, place the pan in the oven for a few minutes until it melts, then toss the vegetables to coat.)
  2. Roast veggies at 400 degrees F for 20 min or until vegetables are fragrant and lightly browned.
  3. Meanwhile, brown ground beef in a cast iron skillet with remaining ½ Tbsp curry powder and ½ tsp salt (If adding liver, cook it with the ground beef).
  4. When vegetables are done roasting, combine with ground beef. Mix in chopped spinach.
  5. Fill bell pepper halves with beef-vegetable mixture. Top with cheese (optional).
  6. Bake in 400 degree F oven for 20 minutes, until bell peppers are softened and cheese is melted. (You may bake longer if you like very soft bell peppers. I like them less cooked. That way they don’t get overcooked when reheating for leftovers the next day.)

Recipe Notes

NOTE: Depending on the size of your bell peppers, you may have leftover filling. Consider that a bonus. Leftovers rock!

Indian Spiced Stuffed Bell Peppers

Indian Spiced Stuffed Bell Peppers

Indian Spiced Stuffed Bell Peppers

The vegetables in the filling can be adapted to what you have on hand. Finely diced carrots, kohlrabi, fennel, cabbage, or rutabaga would all work well. Throw in minced fresh garlic or ginger if you have it!

These are great served alone with a side of raita (spiced yogurt somewhat like tzatziki sauce).

But if you want to round out the meal, try Roasted Curried Cauliflower. It makes a fantastic coconut-curry sauce and can go in the oven right when the veggies go in for the Indian-Spiced Stuffed Bell Peppers (they take about 30+ min).

If you’d like (and your digestive system and blood sugar levels will abide), make it a feast by serving a side of rice and dal.

Now I’d like to hear from you.

Do you like stuffed bell peppers?
If so, whats ingredients + spices go in your favorite stuffed pepper recipe?

Until next week,
Lily

PS – Need a festive dessert/snack to go with this? Try my recipe for Cardamom Cashew Butter. It’s like eating cake batter, just way healthier for you.

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Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition and exercise. Her work is known for being research-focused, thorough, and unapologetically critical of outdated dietary guidelines. She is the author of two bestselling books, Real Food for Pregnancy and Real Food for Gestational Diabetes.

16 Comments

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  1. Mmm, I love that you can eat the pepper too!

    • Oh yes. Nothing goes to waste in this recipe! 🙂

  2. Hi Lily,

    I know you’re missing Trader Joe’s! One of my favorite versions of stuffed peppers is the TJ’s one with ground turkey and rice and a tomato-y sauce–not spicy but very delicious. Maybe in addition to the cow you could get a turkey : )

    • Those are yummy, too! TJs is the best!

  3. Fabulous, Lily, I’m always looking for ways of getting more liver into my kids- for me it’s not an option, but compulsory! It’s such a cheap source of amazing nutrients and overlooked by many people. Do you always get organic liver?

    • I agree, Patricia. Since we bought a grass-fed cow this year, I have beef liver from that. Before this, I’d usually opt for organic, pasture-raised chicken liver. It has a milder flavor than beef liver. Regardless of the animal, I do think it’s important to know the source and how it was raised.

  4. Love stuffed peppers and I’m always looking for vegetarian options that even my meat-eater husband will enjoy. The best part is usually the recipe tastes just as good or better the next day which saves time . Looking forward to trying this recipe.

    • Hope you enjoy the recipe, Jackie!

  5. OOO – my husband LOVE stuffed peppers and I LOVE Indian spices. This is a match made in heaven. ON my menu for next week for sure!

    • Perfect, Krayl! Let me know how they turn out. 🙂

  6. Made these tonight. SOOOO GOOD!

    • Glad you liked ’em Todd!

    • Such a curry-avore over here!

  7. This recipe came into my inbox with impeccable timing. I saw “peppers” and “ground beef”– both of which were sitting in my fridge unused– and I knew this was what I needed to do with them. Recipe was so delicious. I used whatever veggies I had on hand like Lily recommended and it came out perfectly! Couldn’t have asked for a better success. Thanks for sharing!!

    • That’s wonderful to hear, Kristi!

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