---
title: Indian Stuffed Peppers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/indian-stuffed-peppers-552e7a906ced6e9b3c8b4567
servings: 4
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Easy
allergens: []
tags:
  - Gluten-free
  - Indian
  - Beef
rating: 4.0
rating_count: 1800
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/indian-stuffed-peppers.avif"
---
Preheat the oven to 350°F. Halve and core the @green bell peppers{2}. Drizzle each half with ½ tbsp @olive oil{2%tbsp} and season with @salt{1%tsp} and @black pepper{½%tsp}. Place on a #baking sheet{} and roast ~{20%minutes}, or until softened and beginning to brown. Set aside.

Meanwhile, halve, peel, and chop the @yellow onion{1}. Peel and finely chop the @carrots{2}. Finely chop the @parsley{½%cup}, keeping the leaves and stems separate.

Heat 1 tbsp @olive oil{} in a #large pan{} over medium heat. Add the @ground beef{16%oz} and season with salt and pepper. Cook, breaking up the pieces, ~{7%minutes}, until beef is no longer pink. Set aside.

Add the @yellow onion{} and @carrots{} to the same pan you cooked the beef in and season with salt and pepper. Cook, tossing, ~{5%minutes}, until softened.

Add @curry powder{1%tsp} and @garam masala{1%tsp} to the pan and cook ~{30%seconds}, until fragrant. Stir in the @basmati rice{1%cup} and the parsley stems. Season with salt and pepper and cook ~{1%minute}.

Add 2 cups @water{2%cup} to the pan, bring to a boil, reduce to a simmer, and cover. Cook ~{15%minutes}, stirring occasionally, until rice is tender.

Once the rice is just tender, stir in the @peas{1%cup}, @ground beef{}, and half the parsley leaves. Taste and season with salt and pepper. Cook ~{3%minutes}, until peas are warmed through.

Remove the #baking sheet{} from the oven, then stuff the roasted peppers with the rice mixture. Sprinkle with the remaining parsley leaves and enjoy!