Vegan Stuffed Peppers
Colorful bell peppers packed with a spiced potato and chickpea filling, then roasted until tender. This vegan twist on a comfort classic is hearty, satisfying, and full of aromatic Indian flavors.
For 4 servings
- prep
Prepare the bell peppers.
1.Slice off the tops of 4 large bell peppers and reserve the tops.2.Remove seeds and white membranes from inside. Rinse and pat dry.3.Lightly brush the outside of each pepper with a few drops of oil. - prep
Preheat the oven and prepare the baking dish.
Preheat oven to 180°C (350°F). Place the hollowed peppers upright in a lightly greased baking dish, snug enough so they don't tip over.
- saute · ~15 min
Make the spiced potato-chickpea filling.
1.Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them splutter for 30 seconds.2.Add 1 chopped onion and sauté until translucent, about 4 minutes.3.Add 1 inch grated ginger, 4 minced garlic cloves, and 2 chopped green chilies. Sauté for 1 minute until fragrant.4.Add 1 chopped tomato and cook until soft and oil separates, about 3 minutes.5.Add 1 pinch turmeric, 1 pinch red chili powder, 1 tsp coriander powder, 1 pinch garam masala, 1 pinch dry mango powder, and 0.5 tsp salt. Stir and cook for 30 seconds.6.Add 3 boiled and mashed potatoes and 0.5 cup boiled chickpeas. Mix well and cook for 3 minutes until everything is heated through and well combined.7.Remove from heat and fold in half of the chopped coriander leaves.TIPDon't skip the dry mango powder — it gives the filling a subtle tang that balances the sweetness of the peppers. - assemble
Stuff the peppers with the filling.
Spoon the filling generously into each hollowed bell pepper, pressing down gently with the back of the spoon to pack it tightly. Place the reserved pepper tops back on each stuffed pepper like a lid.
TIPPack the filling firmly so the peppers hold their shape during baking. - bake · ~25 min
Bake the stuffed peppers.
Bake in the preheated oven at 180°C (350°F) for 20-25 minutes, until the peppers are tender and slightly charred on the edges.
TIPFor a slightly smoky flavor, switch to broil for the last 2 minutes — watch closely so the tops don't burn. - garnish
Garnish with fresh coriander and serve hot.
Remove from oven, sprinkle with the remaining chopped coriander leaves, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose peppers with flat bottoms so they stand upright in the baking dish without tipping over.
- 2Boil the potatoes just until fork-tender — overboiling makes the mash too watery and the filling loose.
- 3If using canned chickpeas, drain and rinse them well, then pat dry to avoid excess moisture in the filling.
- 4For even cooking, don't overstuff the peppers — leave a small gap at the top so the filling heats through.
- 5Let the baked peppers rest for 5 minutes before serving — the filling sets and the peppers become easier to handle.
- 6Make-ahead: Prep the filling and hollow the peppers a day ahead; assemble and bake just before serving.
Adapt it for your goals.
High-protein
Add 1/2 cup of crumbled tofu or cooked lentils to the filling for extra plant-based protein, making the dish more satiating for active lifestyles.
low oilLow-oil
Reduce oil to 1 teaspoon and cook the filling in a non-stick pan with a splash of water; skip brushing the peppers with oil to cut down on fat while keeping flavor.
jainJain
Omit onion and garlic, and use asafoetida (hing) instead of garlic; replace potatoes with grated bottle gourd (lauki) for a Jain-friendly version without root vegetables or alliums.
gluten freeGluten-free
This recipe is naturally gluten-free; just ensure your spice powders and garam masala are certified gluten-free to avoid cross-contamination.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas and potatoes together provide a complete amino acid profile, offering sustained energy and muscle support without animal products.
High in Dietary Fiber
Bell peppers, chickpeas, and potatoes contribute significant fiber, aiding digestion and promoting gut health.
Packed with Vitamin C
Bell peppers are an excellent source of vitamin C, which supports immune function and collagen production, especially when eaten raw or lightly cooked.
Good Source of Potassium
Potatoes and chickpeas provide potassium, which helps maintain healthy blood pressure and muscle function.
Frequently asked questions
Yes, drain and rinse a 15-ounce can of chickpeas (about 1.5 cups cooked) and pat them dry before adding to the filling to keep the texture firm.
