Although not a South Indian recipe, stuffed chicken in bell peppers is a quick and easy dinner recipe I made for myself. I wanted to share this easy recipe with you.
Chicken stuffed bell peppers are the perfect harmony of vibrant colors, bold flavors, and wholesome ingredients. This dish brings together tender bell peppers filled with a savory mixture of seasoned chicken, herbs, and a touch of spice, creating a satisfying meal that’s both hearty and healthy. Whether you’re cooking for a weeknight dinner or entertaining guests, these stuffed peppers look as good as they taste — bright, fragrant, and packed with flavor in every bite.
What makes this recipe truly special is its versatility. You can use leftover chicken, adjust the seasoning to your taste, or even add potatoes, cheese, or veggies for extra texture and richness. It’s a great way to sneak in more veggies while enjoying a protein-packed dish that doesn’t compromise on comfort. This blog will walk you through the simple steps to create this delicious recipe and offer tips on how to serve it beautifully.
Ingredients Required For This Recipe:
- Red, Yellow, Green Bell Peppers – 1 each
- One red onion chopped into fine pieces
- 3-4 garlic pods chopped into fine pieces
- 1 inch ginger chopped into fine pieces
- 2 small green chillies finely chopped
- Coriander leaves finely chopped
- 1 boiled potato
- 1/4 kilo chicken kheema
- 1tbsp oil
- 1tsp Red chilli powder
- 1tsp Turmeric powder
- 1tsp Pav Bhaji Masala or any other masala of your choice
- Salt to Taste
Note: In our house we eat less spicy food. You can change the masalas or add new ones based on your preference of how hot and spicy you like your dishes to be. Powdered black pepper for instance can also be added to the list or if you like you can add oregano or chilli flakes and even grated cheese on top if you are using an air fryer or an oven to bake it.
Recipe:
Keep all the ingredients ready. Chop the onions, chillies, ginger, garlic, coriander into fine pieces.
I have removed a small portion on the top of the bell peppers such that they have a wider and flatter opening when I stuff the final chicken and potato mash. Since
I have removed little more of the flesh along with the stem of the bell pepper, I have chopped them up into fine pieces too, in order to include them in the stuffing.
Check the picture below:
Clean the chicken kheema and set aside.
Boil the potatoes beforehand and set them aside.
Keep the dry powdered masalas ready – red chilli masala, powdered turmeric, pav bhaji masala and salt.
In a frying pan (in my case I am using a cast iron pan), add 1 tbsp oil and heat it.
Add to the oil, chopped garlic, ginger and chopped green chillies. Saute it for 2 mins. Then add the chopped red onions along with salt and saute it until the onions are translucent.
Now add the left over chopped bell peppers to the mix. Add the powdered masalas and stir until the masalas are mixed well.
Then add the raw chicken to the mixture and saute it until the chicken is cooked.
Add the boiled potatoes and coriander leaves and smash the potatoes as you mix them all. Saute it until all the stuffing ingredients are well cooked and mixed with each other.
Once the stuffing is cooked, turn off the gas and let the mixture come to room temperature or the temperature at which you won’t burn your fingers.
Take a spoon, scoop the stuffing from the pan and fill it into the empty bell pepper shells.
Once you have done this, start the heat on the pan and add butter or oil of your choice, and shallow fry the stuffed bell peppers.
And Voila! Your stuffed chicken bell peppers are ready to serve. Enjoy it with a side of herbed mayonnaise or simply have it as it is.
I did not have cheese with me otherwise this would go well with shredded cheese stuffing. You can also top it with melted cheese if you have an oven or an air fryer.