Tofu Potato Stuffed Bell Peppers in a Spicy Indian Sauce

Transform your dinner table with these vibrant Tofu Potato Stuffed Bell Peppers in a Spicy Indian Sauce—a bold fusion of plant-based goodness and aromatic spices. Sweet, color-rich bell peppers are filled with a hearty, flavor-packed stuffing made from creamy mashed potatoes and protein-rich crumbled tofu seasoned with cumin, turmeric, and garam masala. Nestled in a rich, tangy tomato-based sauce with a hint of creaminess, these stuffed peppers are baked to tender perfection, locking in all the Indian-inspired flavors. Perfect as a standalone entrée or paired with rice or naan, this recipe is not only vegan-friendly (with coconut milk) but also a feast for the senses. Easy to prepare yet undeniably gourmet, it’s a crowd-pleaser for weeknights and special occasions alike.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Bell peppers (red, green, or yellow)
• 200 grams Firm tofu
• 2 medium Potatoes
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Garam masala
• 2 tablespoons Oil (vegetable or neutral)
• 1 teaspoon Salt
• 1 medium Onion
• 3 pieces Garlic cloves
• 1 inch Fresh ginger
• 2 medium Tomatoes
• 2 tablespoons Heavy cream or coconut milk
• 2 tablespoons Fresh cilantro
• 1 cup Water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and ribs. Set aside.

Step 3

Boil the potatoes until tender, about 10-12 minutes. Peel and mash them. Set aside.

Step 4

Heat 1 tablespoon of oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

Step 5

Add finely chopped onion, garlic, and ginger. Sauté until golden, about 5-7 minutes.

Step 6

Crumble the tofu into small pieces and add to the skillet. Cook for 3-4 minutes, stirring occasionally.

Step 7

Add turmeric powder, red chili powder, ground coriander, garam masala, salt, and the mashed potatoes. Mix well and cook for another 2 minutes. Turn off the heat and set the filling aside.

Step 8

Stuff the bell peppers with the tofu-potato mixture, pressing gently to fill them completely.

Step 9

In the same skillet, heat the remaining 1 tablespoon of oil. Add finely chopped tomatoes and cook until they break down, about 5 minutes.

Step 10

Add turmeric powder, red chili powder, and salt to the tomatoes. Stir well and cook for 2 more minutes.

Step 11

Pour in 1 cup of water and mix well to form a sauce. Let it simmer for 5 minutes, then stir in heavy cream or coconut milk.

Step 12

Place the stuffed bell peppers into an oven-safe dish and pour the sauce around them.

Step 13

Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Step 14

Garnish with freshly chopped cilantro before serving.

Step 15

Serve hot with rice or flatbread for a complete meal.

Nutrition Facts

Serving size	(1544.1g)

Amount per serving	% Daily Value*
Calories	913.5

Total Fat 24.2g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0g
Cholesterol 34mg	0%
Sodium 2482.9mg	0%
Total Carbohydrate 144.7g	0%
Dietary Fiber 26.8g	0%
Total Sugars 35.7g
Protein 41.0g	0%

Vitamin D 0IU	0%
Calcium 563.7mg	0%
Iron 14.3mg	0%
Potassium 3988.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 17.1%

Carbs: 60.3%