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How to Make Butter Masala Stuffed Peppers

Course Appetizer, dinner
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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.