Curried Beef Stuffed Peppers
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bell peppers filled with spiced lean beef and root veggies, simmered with beans and tomatoes. Twists on traditional curry powders and warming spices deliver earthiness with a hint of sweet heat, balanced by fresh herbs. Slow roasting softens the peppers to tender, juicy texture. A tangy yogurt drizzle adds cool contrast. A hearty, gluten-free main adaptable to pantry staples. Substitutions and tips included for common kitchen snafus.
Prep:
25 min
Cook:
Total:
Servings:
5 servings
#fusion
#gluten-free
#main dish
#beef recipes
#stuffed peppers
#one-pan meal
Started with classic stuffed peppers but always found the filling dry or one-note in spice. Got curious — what if the spice mix was less turmeric and more garam masala with cumin for earthiness? Swapped honey for maple syrup to deepen sweetness without cloying. Used shallots instead of onions — they caramelize sweeter and add subtle sharpness. Cannellini beans replaced standard whites — creamier, silkier texture. Roasting gently softens peppers but watch for skin tearing. The trick: steady oven heat, foil cover traps enough steam so peppers become tender but no mush. I toss in fresh cilantro last minute for herbal lift. The yogurt drizzle finishes it — cool, tangy, cuts the spice, creamy contrast hits the spot every time. Watch those sound cues in the pan — sizzling pat of oil, the smell of browned meat, faint steam hiss from the oven — essential signs I rely on over a timer.
Ingredients
- 5 large bell peppers (red, yellow, mixed colors)
- 475 ml diced sweet potatoes (about 1 medium sized)
- 1 medium shallot, finely chopped
- 30 ml (2 tbsp) avocado oil or neutral vegetable oil
- 425 g (15 oz) lean ground beef
- 3 garlic cloves minced
- 40 ml (2 2/3 tbsp) garam masala powder
- 2.5 ml (1/2 tsp) ground cinnamon
- 2.5 ml (1/2 tsp) ground cumin instead of turmeric
- Pinch cayenne pepper
- 2 roma tomatoes diced
- 1 can 420 ml (14 oz) cannellini beans rinsed and drained instead of white kidney beans
- 25 ml (1 2/3 tbsp) maple syrup instead of honey
- 30 ml (2 tbsp) chopped fresh cilantro instead of parsley
- Salt and black pepper to taste
- Greek yogurt or labneh for garnish (optional)
About the ingredients
Switching from typical olive oil to avocado or neutral oil reduces strong olive flavor, letting spices shine through. Fresh garlic is essential, skip powdered if possible. Garam masala is a blend — store-bought good but toast whole spices and grind for better aroma if you have time. Maple syrup works better than honey here, less floral, more rounded sweetness. You can substitute peppers with large tomatoes for a twist, would require less baking time. If out of cilantro, flat-leaf parsley is milder but acceptable. Cannellini beans give creamy body but black beans would add interesting color contrast and smoky notes. Save leftover filling: it’s a fantastic taco or grain bowl topper. Salt and spice adjustments crucial — spices mellow in oven, so err slightly spicy raw.
Method
- Shift oven rack center. Heat to 175 C (350 F).
- Top cut bell peppers carefully; reserve caps. Core to remove seeds and membranes. Trim base slightly if wobbly to stabilize but leave as intact as possible. Place upright in 27x18 cm (11x7 in) casserole. Brush pepper interiors and exteriors lightly with oil. Set aside.
- Heat oil in skillet over medium high until shimmering. Toss in sweet potatoes and shallot, stir. Let them brown unevenly, caramelizing edges — that sweet nutty aroma signals readiness.
- Add ground beef breaking clumps immediately. Stir to brown evenly. Toss in garlic, sprinkle garam masala, cinnamon, cumin, cayenne. Season with salt and pepper sparingly — you can adjust later. Fry 4–6 minutes until meat changes color and spices become fragrant. Listen for gentle sizzle, smell deep spices blooming.
- Stir in diced tomatoes and beans, pour in maple syrup. Lower heat to medium low for gentle simmer. Cook about 8–12 minutes until sweet potatoes yield to fork but still hold shape; liquid thickened but moist. Taste here — boost salt or cayenne if flat.
- Remove from heat, stir in fresh cilantro. This herb is punchy compared to the usual parsley, gives brightness against heavy spices.
- Spoon hearty filling into peppers. Pack firmly but don’t overstuff lest they burst or take too long to cook through.
- Cover loosely with foil, bake 65–70 minutes until peppers collapse just a bit under touch, skins softened, filling bubbling inside. You should hear a faint hiss as steam releases when removing from oven.
- Optional: top with dollop cool Greek yogurt or labneh before serving to cut spice heat and add creaminess.
Cooking tips
Start by prepping the peppers carefully; stability in the pan prevents tipping and uneven cooking. Brushing oil on peppers ensures skin doesn’t dry out or blister excessively in the oven. Browning sweet potatoes and shallots first builds a base of caramelized sweetness, which balances the robust beef and spices. When adding the meat, keep the heat high enough to brown but not burn spices — brown meat in batches if needed to avoid steaming. The slow simmer with tomatoes and beans thickens the mixture, flavors marry, and texture softens. Fill peppers while mixture is warm — stuffing cold mixture slows baking time. Cover with foil to trap steam; remove toward end for slightly roasted edges if you like. Don’t rely purely on time; press peppers gently near the end — they should feel tender but keep shape. Yogurt garnish adds freshness and moisture contrast; ideal if filling leaned spicy.
Chef's notes
- 💡 Oven temp steady at 175 C important. Avoid opening door unless necessary; steam helps soften skins without bursting. Light brush oil on pepper skins inside and out to prevent dryness and blistering. Caps saved, can be roasted alongside for topping or garnish. Trim pepper bases slightly for stability in the pan; nothing worse than peppers tipping and filling spilling.
- 💡 Brown sweet potatoes and shallots first in hot oil. Edges caramelize unevenly, that nuttiness is base flavor. Don't overcrowd pan or steam. Toss frequently to avoid burning but want browned bits. Meat added straightaway needs breaking up immediately to brown, not stew. High heat but careful with spices—garam masala burns if too hot early. Layer spices after initial contact.
- 💡 Simmer with tomatoes and beans low and slow. Watch liquid closely; too much will make filling runny, too little causes dryness. Stir occasionally, listen for gentle sizzle not full boil. Sweet potatoes soften yet keep shape; fork-tender but still firm inside. Maple syrup adds subtle sweetness, counters heat without floral notes honey can add. Adjust seasoning last because spice mellowing happens in oven.
- 💡 Fill peppers warm mixture to reduce bake time. Packing firm but not tight prevents bursting and allows steam circulation inside. Cover foil loosely but seal edges to trap steam; prevents drying out and helps cook evenly. Near end, feel peppers gently — slight collapse means tender but still holds form. A faint hiss when removing signals trapped steam release; don't rush.
- 💡 Yogurt or labneh garnish adds contrast, especially if filling runs spicy. Use plain, no sugar to maintain tang. Dollop just before serving to keep freshness and textural punch. Alternatives: thick sour cream or creme fraiche work but alter flavor slightly. If out of cilantro, flat-leaf parsley ok but milder leaf. Beans can be swapped to black for color and smoky notes but texture changes.
Common questions
Can I swap ground beef with other meats?
Yes, ground lamb or turkey can work but cook times vary. Lamb adds richness but fats differ, adjust oil. Turkey leaner, may dry faster. Follow same browning cues, spices stay same though cumin and cinnamon suit lamb well.
What if peppers collapse too early in oven?
Oven temp might be too hot or peppers overstuffed; allow space inside for steam. Also, if filling too watery, peppers soften faster. Try thicker filling or reduce liquid before stuffing. Trim pepper bottoms stable, prevents wobble so less stress from heat.
How to store leftovers?
Cool fully before airtight container. Refrigerate up to 3 days. Reheat covered in oven 160 C or microwave but texture changes. Filling leftover good in tacos or grain bowls cold or warmed. Freeze filling separately; peppers lose texture frozen tends to be mushy.
Can I prepare filling ahead?
Yes, filling can be made day before, stored wrapped. Bring to room temp before filling peppers to avoid baking delays. Roasting peppers low and slow care– check softness by touch, especially if chilled mixture slowed cook. Adjust seasoning after reheating to freshen flavors.
