Stuffed Bell Pepper

What is unique about this recipe

This mouth-watering pilao stuffed in the bell-pepper recipe is sure to sweep your tasting buds, leaving you asking for more! Prepared with flavored basmati rice and spiced lamb mince cooked and stuffed into juicy bell peppers, the elements of the dish lend it with a perfect indo-western fusion flavor which you are bound to savor!!!

Ingredients for Stuffed Bell Pepper

  1. Minced Lamb – 500 grams, cleaned and washed
  2. Long Grained Basmati Rice – 250 grams
  3. Bell Peppers – 6-8, depending on the serving 
  4. Yogurt – ½ cup, beaten 
  5. Onion – 2-3 thinly sliced 
  6. Fresh coriander  – ½ cup finely chopped 
  7. Cashew nuts – roughly chopped for garnish
  8. Oil – 3 tablespoons
  9. Garam Masala powder – 1 teaspoon
  10. Garam Masala (whole) – 1 tablespoon  ( Shahi Zeera – 1 tablespoon, 2-3  Green Cardamom -2-3, Cloves -2-3,  Cinnamon stick –  about 1cm medium stick )
  11. Ginger Garlic paste – 1 tablespoon 
  12. Red Chilli powder – 1 teaspoon
  13. Turmeric powder – ½ teaspoon 
  14. Lemon juice – 2 – 3 tablespoons 
  15. Dark soy sauce – 3 teaspoons
  16. Clarified butter ( ghee)  – 4 tablespoons 
  17. Salt – a pinch for taste 
  18. Saffron – a small pinch
  19. Milk – 1/2 a cup

Time Required to Cook


Preprations Time: 10-15 minutes

 Cooking Time: 30 Minutes

Total Time: 40-45 minutes

Method to cook Stuffed Bell Pepper

Preparing the Lamb Mince Mixture
  • Start with warming the  in the pan and sprinkle in the whole garam masalas to flavor the oil
  • After the masalas start to crackle add in the chopped onion and saute till golden brown
  • At this point, lower the flame and add the ginger-garlic pasteturmeric powder, red chili powder, garam masala powder, and salt to taste and combine well
  • Next, add the lamb mince and stir the mixture. Add the coriander and place a lid over the pan allowing the mixture to steam- cook on low flame for about 15-20 minutes  
  • Let the cooked lamb simmer over low heat till the water in it has completely dried as we want the mince to be soggy. To the  prepared lamb mince, mixture add lemon juice and keep it aside
  • While the minced lamb gets ready, we could start working on the rice
Steps for cooking the rice
  • Wash the rice in a separate bowl and leave them to soak for a while 
  • Take water in a medium-sized vessel filling it up to 3/4 level and leave it to medium flame for 10 minutes. Drizzle in a few drops of oil and throw in the whole garam masalas mentioned above.  Now close the vessel tightly with a flat lid to ensure the sweet aromas of the whole spices are not lost
  • Once the water starts to boil add the soaked rice.  Keep stirring the rice occasionally till the time that it is three-fourths cooked. At this point switch off the stove and ensure you drain off the excess water from the rice completely using a straining colander
  • Place the strained rice back on the stove and level the rice with a ladle. Add the prepared lamb mince on top of the rice to form a uniform thin layer. Replace the lid of the rice and let this mixture cook on low flame for 10-12 minutes. This step allows the rice to turn fluffy and ensures that it gets cooked to perfection
  • Switch off the flame after the set time when you start to see steam coming out of the top of the rice lid. With the help of a ladle gently mix the top layer of lamb mix with the rice layers making sure the rice grains are not broken
Getting the Bell Peppers ready
  • Slit  the top portions of all the bell peppers from near the stem, core and deseed them
  • Drizzle some oil in a flat pan and let the peppers saute on low flame. As the peppers begin to fry drizzle in the dark soy sauce and combine
  • Remove the sauteed bell peppers in a plate
Combining all the cooked Ingredients


  • In a medium cup add the saffron strands and a 1/2 a cup of milk and leave it to microwave for not more than 30 seconds
  • In a small pan lightly fry a few cashews till golden brown
  • Using ladle stuff the rice-minced lamb mixture into all of the bell-peppers.Having done that sprinkle 2 teaspoons of saffron milk into each of the stuffed bell-pepper from the top
  • Now bake the bell peppers in the oven for 10 mins at 200 degrees C
  • Once out of the oven garnish the bell peppers with the sauteed cashews and freshly chopped coriander 
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