Recipe Image

Tikka Masala Stuffed Peppers

  • 35 m
  • 55 m
Lauren Grant
“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 large bell peppers (orange, yellow or red)
    • 1 recipe Pressure-Cooker Chicken Tikka Masala (see Associated recipe)
    • ¼ cup chopped fresh cilantro

Directions

  • 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.
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