---
title: Indian Stuffed Peppers
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/indian-stuffed-peppers-552e7a906ced6e9b3c8b4567
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens: []
tags:
  - Gluten-free
rating: 4.0
rating_count: 1800
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 778
  protein: 36
  fat: 28
  carbohydrates: 95
  fiber: 9
image: "https://images.recipes.furrysalamander.com/Indian%20Recipes/indian-stuffed-peppers.avif"
---

Preheat the oven to 350 degrees. Halve and core the @green bell pepper{4%unit}. Drizzle each half with 1/2 tablespoon of @olive oil{6%tbsp} and season with @salt{} and @black pepper{}. Place on a #baking sheet{} and roast for ~{20%minutes}, or until softened and beginning to brown. Set aside.

Meanwhile, halve, peel, and chop the @yellow onion{2%unit}. Using a #peeler{}, peel and finely chop the @carrot{2%unit}. Finely chop the @parsley{2%bunch}, keeping the leaves and stems separate.

Heat 1 tablespoon olive oil in a #large pan{} over medium heat. Add the @ground beef{16%oz} and season with salt and pepper. Cook, breaking up the pieces, for about ~{7%minutes}, until beef is no longer pink. Set aside.

Add the onion and carrot to the same pan you cooked the beef in and season with salt and pepper. Cook, tossing, for about ~{5%minutes}, until softened.

Add 1 teaspoon of @curry powder{2%tsp} and the @garam masala{2%tsp} to the pan and cook for ~{30%seconds}, until frangrant. Stir in the @basmati rice{1.5%cup} and the parsley stems. Season with salt and pepper and cook for about ~{1%minute}.

Add @water{2%cups} to the pan, bring to a boil, reduce to a simmer, and cover. Cook for ~{15%minutes}, stirring occasionally, until rice is tender.

Once the rice is just tender, stir in the @peas{8%oz}, ground beef and half the parsley leaves. Taste and season with salt and pepper, Cook for about ~{3%minutes}, until peas are warmed through.

Remove the baking sheet from the oven, then stuff the roasted peppers with the rice mixture. Sprinkle with the remaining parsley leaves and enjoy!