Indian Stuffed Peppers
Garam Masala-Spiced Chickpeas, Peas & Carrots
Indian Stuffed Peppers
Sweet peppers are filled with garam masala-spiced chickpeas, peas, and carrots for a colorful, hearty vegetarian dish with warm Indian-inspired flavor.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1 unit Carrots
- 1 can Chickpeas
- 1 teaspoon Curry Powder
- 1 teaspoon Garam Masala
- 2 unit Green Bell Pepper
- 1 bunch Parsley
- 4 ounce Peas
- 1 unit Yellow Onion
Additional Ingredients
- 2 tablespoon Olive Oil
- unit Pepper
- unit Salt
Indian
PDF
DifficultyEasy
Total Time45m
Calories625
Protein21g
Carbs101g
Fat20g
Tags:
VeganGluten-freeFiber SmartLow SugarLow SodiumDietitian Win
Swaps and substitutions
For nut-free or dairy-free needs, keep the dish as is or top with coconut yogurt instead of regular yogurt. If you want to avoid legumes, swap the chickpeas for diced mushrooms or extra vegetables, and use a grain like quinoa in place of rice.
What to serve with it
Serve with a crisp cucumber-tomato salad, lime wedges, and a spoonful of dairy-free yogurt for a cool contrast. Warm naan or roti and a simple chutney also round out the spices nicely, though rice already makes it quite filling.
