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.
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.
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)
- 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.)
- Roast veggies at 400 degrees F for 20 min or until vegetables are fragrant and lightly browned.
- 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).
- When vegetables are done roasting, combine with ground beef. Mix in chopped spinach.
- Fill bell pepper halves with beef-vegetable mixture. Top with cheese (optional).
- 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.)
NOTE: Depending on the size of your bell peppers, you may have leftover filling. Consider that a bonus. Leftovers rock!
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,
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.