Tikka Masala Stuffed Peppers

Tikka Masala Stuffed Peppers

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From: EatingWell.com, September 2018

We have swapped the typical filling of ground beef and rice for a more exotic filling made with Indian-spiced chicken and rice in this stuffed bell pepper recipe. The chicken tikka masala used for the filling is quick to make, thanks to the use of a multicooker, like the Instant Pot. Want to make these ahead? Make an double batch of the tikka masala on a meal-prep day and freeze half to use later in this delicious healthy dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 large bell peppers (orange, yellow or red)
  • 1 recipe Pressure-Cooker Chicken Tikka Masala (see Associated recipe)
  • ¼ cup chopped fresh cilantro


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a baking sheet with foil.
  2. Cut ½ inch off the top of each pepper (reserve tops); remove and discard cores and seeds. Arrange the peppers, cut-side down, on the prepared baking sheet. Roast until just starting to soften, about 20 minutes.
  3. Mix together brown rice and chicken mixture from prepared Chicken Tikka Masala for the filling.
  4. Divide the filling among the peppers, slightly mounding on top. Return the stuffed peppers to the baking sheet. Arrange the reserved tops, cut-side down, on the baking sheet.
  5. Bake until the filling is heated through and the peppers are tender, about 20 minutes. Sprinkle the peppers with cilantro. Place the pepper tops on the filled peppers and serve.

Nutrition information

  • Serving size: 1 stuffed pepper
  • Per serving: 466 calories; 17 g fat(5 g sat); 8 g fiber; 46 g carbohydrates; 30 g protein; 96 mcg folate; 80 mg cholesterol; 12 g sugars; 0 g added sugars; 9,257 IU vitamin A; 219 mg vitamin C; 54 mg calcium; 4 mg iron; 664 mg sodium; 1,047 mg potassium
  • Nutrition Bonus: Vitamin C (365% daily value), Vitamin A (185% dv), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3½ lean protein, 3½ vegetable, 2½ fat, 1½ starch

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