If you’re looking for a flavorful vegetarian dish that doesn’t require an oven, try these Indian-Style Stuffed Green Peppers. They’re cooked in an air fryer until the peppers are lightly crisp and filled with warm, spiced mashed potatoes.
This recipe brings together the simplicity of everyday ingredients with the depth of traditional Indian flavours — garam masala, cumin, turmeric, and garlic. It’s a tasty and satisfying dish that’s easy to prepare and perfect for any meal.
Why You’ll Love This Recipe
- Air fryer friendly: No oven or stovetop frying needed.
- Simple ingredients: Everyday vegetables and pantry spices.
- Authentic Indian flavour: Traditional seasoning for rich, aromatic taste.
- Vegetarian and vegan: Naturally plant-based and filling.
- Crispy and soft: Perfect balance of tender filling and crisp edges.
Ingredients for Indian-style Stuffed Green Peppers
- Green bell peppers: Use any variety of mini bell peppers, such as Mini sweet peppers (Baby Belle), like Bull’s Nose or Jingle Bell peppers.
- Onions: Red onions are preferred for curries, but yellow onions are cheaper. Avoid sweeter varieties.
- Potatoes: Use any type of potato that’s good for mashing. We use yellow potatoes.
- Garam Masala: A premixed version is fine, but homemade garam masala has fewer fillers.
- Chilli peppers (red or green): Thai chillies are typical, but any chilli pepper works. Adjust for spice tolerance.
- Tomatoes: Any type of tomato works, like Roma, hot house, beef stake, big boy, etc.
- Cumin seeds (jeera): Any brand works. Make sure it has a strong aromatic smell when opened.
- Salt: Regular iodized table salt works. Indian black salt, kosher salt, Himalayan salt or sea salt also work.
- Garlic: Any type of garlic works. Powdered garlic may be tangy.
- Turmeric Powder: Any brand works. Make sure turmeric is the only ingredient.
- Canola Oil: We use refined canola oil. Any high-heat oil, like vegetable oil, also works.
Preparation and Cooking
Step 1: Boil the Potatoes
Fill a large pot with 4 litres of salted water and bring to a boil. Wash, peel, and cut potatoes into chunks. Boil 20–30 minutes until tender. Drain and set aside.
Step 2: Prepare the Vegetables
While the potatoes cook, finely chop onions, garlic, green chilli, and ginger. Cut green bell peppers in half lengthwise and remove seeds and stems.
Step 3: Make the Spice Base
Heat oil in a deep pan over medium-high heat. Add cumin seeds and toast until fragrant. Add garlic, then onions, before the garlic browns. Sauté until golden.
Add tomatoes and cook until softened. Mix in garam masala, chilli pepper, turmeric, and salt. Cook 10–15 minutes until thickened.
Step 4: Preparing the Filling
Mash boiled potatoes in a large bowl. Then add the spice mix we cooked earlier and mash until it’s smooth, chunky, and well combined.
Step 5: Stuffing the Green Peppers
Brush each pepper half lightly with oil. Spoon in the potato mixture evenly, pressing gently without overstuffing.
Step 6: Air Fry the Peppers
Preheat air fryer to 375°F (190°C). Place stuffed peppers in a single layer (avoid crowding).
Air fry for 10–12 minutes, flipping halfway through, until edges are slightly browned and filling is firm.
Air Fryer Tips
- Don’t overcrowd the basket: Air circulation is key for even crisping.
- Light oil brushing: Helps achieve that golden exterior.
- Rotate halfway: Flip or rotate the basket for even colour.
- Cook in batches if needed to prevent steaming.
Reheating your Stuffed Green Peppers
To reheat leftovers, it’s pretty simple:
- First, Microwave for 1–2 minutes to heat the filling.
- Then transfer to the air fryer and cook 2–3 minutes to re-crisp the edges.
Serving Suggestions
- Serve hot with naan, roti, or rice.
- Garnish with fresh cilantro or a light squeeze of lemon.
Variations
- Add peas or carrots for texture.
- Sprinkle chaat masala or roasted cumin powder on top.
- Use red or yellow peppers for a sweeter flavour.
- Prepare the filling a day ahead and refrigerate until ready to stuff.