Stuffed with Flavor: Butter Masala Peppers with an Indian Kick
Spice up your dinner table with our Indian-inspired Butter Masala Stuffed Peppers — a comforting fusion of rich, velvety flavor and vibrant color. These tender bell peppers are filled with a luscious blend of aromatic basmati rice, juicy chicken (or chickpeas for a vegetarian twist), and our signature butter masala sauce — a creamy, tomato-based curry bursting with warm spices. Baked until perfectly tender, each pepper delivers a satisfying bite that’s equal parts indulgent and nourishing. Whether you’re serving them at a cozy family dinner or impressing guests at your next gathering, these stuffed peppers are a crowd-pleasing twist on tradition that brings bold Indian flavor to the heart of any meal.
How to Make Butter Masala Stuffed Peppers
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Skillet
Ingredients
- 1 Jar Sukhi’s Butter Masala Sauce
- 4 large bell peppers tops sliced off, seeds removed
- 1 lb ground chicken or turkey or plant-based ground
- 1 cup cooked basmati rice
- 1/2 cup finely chopped onion
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella optional for topping
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a skillet. Add onion and sauté 2–3 minutes.
- Add ground chicken, cumin, salt, and pepper. Cook until browned.
- Stir in rice and entire jar of Butter Masala Sauce. Simmer 3–5 minutes.
- Stuff each bell pepper with filling. Place upright in a baking dish.
- Top with mozzarella (optional). Cover with foil and bake 25–30 minutes.
- Garnish with cilantro and serve with lime wedges.
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