Indian Inspired Stuffed Peppers

Stuffed peppers are one of those dishes that can be customized a bazillion ways. 

We posted our Quinoa Stuffed Peppers (HERE) and they are one of our most popular posts. They had a more Southwest-y thing going on. They were also vegetarian whereas these tasty morsels are completely vegan. Most stuffed peppers, in my experience, are stuffed with some kind of hamburger and rice mixture. I love them all ways but I will admit - the Indian spices in these have moved them up to the top of the list. 

This recipe makes 8 peppers - so 16 halves, but can easily be halved for a smaller batch. I like to make the full lot as they can be frozen and reheated later! 

According to MyFitnessPal 1 serving (recipe makes 8) is: 197 calories, 29 carbs, 5 fat, 7 protein, 5 fiber. 

Indian Inspired Stuffed Peppers

Ingredients

8 medium peppers, halved & seeded

1 Tbsp oil

1 tsp mustard seed

1/4 tsp cumin seed

1 onion, finely chopped

2 medium carrots, shredded

1 Tbsp curry powder

1 tsp garam masala

1 tsp tumeric

3 cups basmati rice (cooked)

1 cup canned lentils

1 cup frozen peas

1/3 cup cashews, coarsely chopped

salt & pepper

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper. Place bell peppers, cut side down, on the prepared cookie sheet. 

Cover with a piece of tinfoil. Bake at 350 for 20 - 25 minutes, or until peppers become tender. 

Make sure your other ingredients are prepped and ready to go!

While peppers are baking, in a large skillet over medium heat, heat the oil with the mustard and cumin seeds.

When the seeds start popping, add in the carrots and onions. Saute for about 5 minutes, until onions soften. Add in the curry powder, garam masala, and tumeric. Stir to combine. 

Add in the rice, lentils, peas and cashews. 

Cook and stir until everything is heated through. Remove from heat. 

Stuff the pepper halves with the rice mixture.

You may have some filling leftover, depending on the size of your peppers. (FYI - It is fabulous to eat on its own.) Bake at 350 for 10 to 15 minutes - until everything is heated. 

Serve hot. Leftovers also reheat very well in the microwave.

You can also throw in a handful of golden raisins to the filling if you like. I didn't have any on hand but they would make a lovely addition to the peppers. I love the crunch of the cashews in there and the squishy raisins would add a nice contrast, along with their hint of sweetness. Just keep in mind that would change the nutritional counts listed above.