We have swapped the typical filling of ground beef and rice for a 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.

Source: EatingWell.com, September 2018


Recipe Summary

35 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a baking sheet with foil.

  • Cut 1/2 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.

  • Mix together brown rice and chicken mixture from prepared Chicken Tikka Masala for the filling.

  • 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.

  • 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 Facts

1 stuffed pepper
466 calories; protein 30.1g; carbohydrates 45.9g; dietary fiber 7.9g; sugars 12.3g; fat 16.8g; saturated fat 5.3g; cholesterol 79.6mg; vitamin a iu 9257.2IU; vitamin c 219.2mg; folate 96.2mcg; calcium 54.2mg; iron 4.4mg; magnesium 88.1mg; potassium 1047.5mg; sodium 664.4mg; thiamin 0.3mg.

3 1/2 lean protein, 3 1/2 vegetable, 2 1/2 fat, 1 1/2 starch