Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A "special occasion" dish in India. Use small bell peppers. Red or yellow peppers can also be used, or for a more colorful dish, a mixture of them.

Ingredients Nutrition


  1. Cook potatoes in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes.
  2. Bring a large pan of water to a boil and add peppers and blanch for 5 minutes. Drain and run cold water over peppers. Cut around the stems and remove stems and seeds. Drain well upside down on paper towel.
  3. Heat oil in a small frying pan and cook onions over medium heat until soft but not browned. Add coriander, cumin, turmeric and chili powder and mix thoroughly. Mix in the potatoes and season with salt, to taste. Fill each pepper with equal amounts of mixture.
  4. To make the sauce, combine all of the sauce ingredients (except salt) in a deep, heavy-bottomed frying pan and bring slowly to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove cinnamon stick and cardamom pods. Season sauce with salt, to taste.
  5. Add stuffed peppers to the pan, arranging them so that they stand upright in a single layer, and cook 5-10 minutes, or until sauce is thick and peppers are heated through. Serve peppers with sauce spooned over the tops.
Most Helpful

We really enjoyed these unusual and tasty stuffed peppers! The potato filling was delicious on its own but the sauce really brought this to another level. I used 1/2 tsp ground cardamom for the pods and used light coconut milk with excellent results. Thanks for sharing a great recipe!

loof June 12, 2013

These peppers are not for the faint in pallet, rather they would suit those who like allot of flavor. They are exotic and different from the traditional stuffed peppers. The stuffing is quite nice and could be eaten on it's own, but stuffing them into the peppers did enhance them. I struggled somewhat with the flavors in the sauce as I found that 6 cardamon pods where too many and overwhelmed the other flavors, so to correct this I strained the sauce to be able to remove the cardamon pieces. I also softened the flavors in the sauce by adding extra coconut milk, a little water and about a tsp. of sugar, otherwise I found it to be too sharp. Though the recipe didn't instruct to remove the outer cardamon pod, I did so because I believe they wouldn't cook through and would be woody. Overall this is a nice dish, though I had to tweak the sauce to smooth-out flavors. On it's own these are great as a main and side-dish. I had fun making these as it transported my family and I to the flavors of India. Made it for "Please Review My Recipe" tag game.

ForeverMama February 23, 2013