Bell peppers stuffed with a warmly spiced potato and pea filling, baked until tender — a vegetarian favorite from Pakistani home kitchens.
Spiced potato and pea filling, the same base used in countless Pakistani samosas and pastries, gets a different treatment here, stuffed into bell peppers and baked rather than fried into pastry. It's a practical way to turn a familiar, comforting filling into a full vegetarian main course. The technique is mostly about building flavor in the filling before it ever reaches the oven — sauteing the onion and garlic properly, then letting the spices bloom with the potatoes and peas, since baking itself won't develop much new flavor. Adding a splash of water to the baking dish and covering with foil creates enough steam to soften the peppers fully without drying them out. It's an easy, meat-free dinner that leans on spices most Pakistani kitchens already have on hand, turning a curry-adjacent filling into a dish that plates neatly for a family meal.
Serves 4
Preheat oven to 375°F (190°C). Cut the tops off the peppers, remove seeds and ribs, and stand them upright in a baking dish.
Heat oil in a skillet over medium heat. Cook onion 5 minutes until soft, then add garlic for 30 seconds.
Stir in the potatoes, peas, cumin, coriander, turmeric, chili powder and salt. Cook 6-8 minutes, stirring, until well combined and fragrant.
Off the heat, stir in lemon juice and cilantro.
Spoon the filling into the peppers, packing gently. Cover the dish loosely with foil and bake 30-35 minutes, until the peppers are tender.
Add a splash of water to the bottom of the baking dish before covering — it creates steam that helps the peppers soften evenly.
Choose peppers with flat bottoms so they stand upright without tipping in the baking dish.
Dice the potatoes small so they cook through fully within the filling time rather than staying firm.
Add a little water to the baking dish before covering with foil — the steam helps soften the peppers evenly.
Add paneer cubes to the filling for a richer, protein-packed version.
Swap potato for cooked chickpeas for a different texture and more protein.
Top with a sprinkle of shredded cheese in the last 10 minutes of baking for a fusion twist.
Refrigerate in an airtight container up to 3 days. Reheat covered in a 350°F oven for about 15 minutes.
Spiced potato and pea fillings are common across Pakistani vegetarian cooking, and stuffing them into bell peppers is a popular home adaptation that turns a familiar curry filling into a complete, presentable dinner.
Yes, prepare the filling up to a day ahead and refrigerate, then stuff and bake the peppers when ready.
Frozen peas work just as well — no need to thaw them first, just add a minute or two to the cooking time.
They may need more time or a higher oven temperature — thicker-walled peppers can take up to 40 minutes to soften fully.
Per serving (260g / 9.2 oz) · 4 servings total
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