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Photo of Stuffed Bell Peppers in Tomato Gravy by Ishita Asher at BetterButter

Stuffed Bell Peppers in Tomato Gravy

Ishita Asher
20 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Stuffed Bell Peppers in Tomato Gravy RECIPE

Stuffed Bell Peppers in Tomato Gravy is a combination I tried, by taking inspiration from a very popular Gujrati dish called Bharela Marcha (Stuffed Green Peppers). Sliced and filled with a spicy mixture of potato and milk cheese (Paneer), this dish adds color to your menu, and is a quick main course item. The tomato gravy adds the right balance to the otherwise crispy Bell Pepper rings.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Mughlai
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 3 Bell Peppers, Assorted colors
  2. 2 boiled Potatoes, mashed
  3. 1/2 slab of milk cheese/paneer, finely grated or crumbled by hand
  4. 1 tbsp Garam masala Powder
  5. 1 tsp Red Chilly Powder
  6. 1 tsp lemon Juice
  7. 3 tomatoes
  8. 1 tbsp ginger garlic paste
  9. 1 tsp jeera / Cumin seeds
  10. 1 tsp honey
  11. 1 red chilly
  12. 4-5 cashwenuts
  13. 1/2 cup Milk
  14. salt to taste
  15. coriander for Garnishing


  1. In a blender, add the tomatoes, red chilly, honey, cashewnuts and milk and blend into a smooth puree.
  2. Heat oil in a saucepan, and add the cumin seeds and let them crackle.
  3. Add the ginger garlic paste and fry well.
  4. Now add the tomato sauce and cook well until the tomatoes start leaving the oil.
  5. Add salt to taste and cover to keep it warm.
  6. In another plate, cut the bell peppers into thick rings and microwave for 5 minutes.
  7. In another bowl, add the potatoes, paneer, garam masala, red chilly powder and salt.
  8. Add lemon juice and knead the mixture well.
  9. Take the filling in your hand and place it between the bell pepper rings.
  10. Roast the rings on a flat pan until the filling has a golden brown coat.
  11. For plating, take the tomato sauce first and spread across the plate. Now place the bell pepper rings and garnish with coriander.

Reviews (1)  

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Deepika Rastogi
Deepika Rastogi   Sep-15-2017

I will try it tonight.

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