Stuffed Capsicum in Gravy

Stuffed bell peppers laid into spicy creamy sauce is bound to be a crowd-pleaser at the family gatherings or children’s birthday parties. So we can impress our guests by serving delicious curry with colorful stuffed capsicum garnished with grated cottage cheese along with rice/ pulao, and any Indian bread like roti, naan, etc.


Now I have used soy meat & vegetables for fillings, cashew paste for gravy (sauce) and enhanced the flavor by adding fennel seeds into the fillings & dried fenugreek leaves into the gravy. So the flavorful fillings, tender capsicum & rich gravy all combined together elevate this dish to a whole new level and hence the perfect dish to treat the guests and children alike.

It goes well with any Indian bread like roti, chapathi, or naan and also with any rice dish like fried rice, jeera rice, or any pulao.


Although the recipe seems to be a tedious procedure, we can break it into 3 segments and prepare each segment leisurely in advance. Finally we can just bake the capsicum on the day we intend to serve to our guests and place them inside the curry sauce. Now the recipe for stuffed capsicum in gravy:



For capsicum fillings:

  1. Capsicum – 3 Nos.
  2. Soy meat (soya chunks) – 35 Nos.
  3. Carrot – 1 Nos.
  4. Fresh peas – a handful
  5. Onion – 1 Nos.
  6. Garlic – 5 pods
  7. Red chilli powder – 1 tsp
  8. Turmeric powder – ½ tsp
  9. Fennel seeds – ¼ tsp
  10. Oil – 1 tsp
  11. Salt – 1 tsp
  12. Grated paneer (or tofu) for topping

For gravy:

  1. Onion – 3 Nos.
  2. Tomatoes – 3 Nos.
  3. Ginger garlic paste – 1 tbsp
  4. Red chilli powder – 1 tbsp
  5. Curry powder (garam masala) – 1 tsp
  6. Crushed dry fenugreek leaves (kasuri methi) – 1 tsp
  7. Cashew nuts – 25 Nos.
  8. Oil – 2 tsp
  9. Salt – 1 tsp

Mise en place: You may prepare the fillings & gravy in advance and refrigerate them for later use.


Time Taken: 20 min.

  • Soak soy meat in hot water for 5 min.
  • Drain the water completely when soaked.
  • Squeeze the water out and mince them using a mixer-grinder.
  • Microwave peas & carrot for 4-5 min. (or cook them on stove top) and keep aside.
  • Chop off the heads of capsicums (as shown below), remove the stems and chop them finely.
  • Chop onion finely and grate garlic pods using a fine-toothed grater.
  • Heat a cooking pan with oil in medium flame.
  • Add fennel seeds into it, when they begin to change the color add chopped onion.
  • Saute onion until translucent.
  • Add minced garlic and saute until its raw smell disappeared.
  • Add chopped capsicum & saute for a minute.
  • Add cooked vegetables and mix well.
  • Add red chilli powder & turmeric powder and fry for 5 seconds.
  • Add salt (½ tsp) and mix well.
  • Add minced soy meat and saute for a minute.
  • Add remaining salt and mix well.
  • Now the filling is ready to get stuffed inside the capsicum.


Time taken: 20 min.

  • Heat a pan with oil (1 tsp) in medium flame.
  • Add chopped onion (2 Nos.) & saute until translucent.
  • Add chopped tomatoes and saute until mushy.
  • Remove from heat. (Alternatively microwave chopped onion & tomatoes for 5 min.)
  • Grind at room temperature into a smooth paste and set aside.
  • Microwave cashew nuts for 2 min. (or soak in hot water) and grind into a fine paste.
  • Chop onion (1 No.) finely.
  • Heat a pan with oil (1 tsp) and add chopped onion.
  • Saute onion until translucent.
  • Add ginger-garlic paste and saute until the raw smell disappeared.
  • Add red chilli powder and saute for 5 sec.
  • Add onion-tomato paste and combine together.
  • Add water (100 ml) and bring the mixture to a boil.
  • Add salt, curry powder & crushed dry methi leaves and mix well.
  • Keep the pan covered for 2 minutes allowing the spices infused into the gravy.
  • Add cashew nut paste and combine together.
  • Bring it to a boil and remove from heat.

Cooking Procedure:

  • Preheat the oven at 200 deg C.
  • Scrape the flesh inside the capsicum using a spoon.
  • Place them inside a pan with hot water for 5 min. to make them slightly tender.
  • Assemble capsicums in a baking dish.
  • Fill each capsicum with soy fillings and sprinkle grated paneer (or tofu) on top.
  • Bake the stuffed capsicum for 20 minutes.
  • Remove from oven when done.
  • Pour gravy into the dish around stuffed capsicum.
  • Serve hot with roti and/or pulav.

84 Comments Add yours

  1. 3C Style says:

    I love Stuffed bell peppers! Your spicy recipe with cashew paste is an original way to make them. I will try your recipe and let you know how it went. Have a great day Megala.

    1. Megala says:

      I’m so delighted to hear this, thanks Dominique!

  2. I love stuffed “peppers” as we call them in the states. This sounds delish and such a healthy variation. I have a few peppers I have been meaning to stuff! I better use them soon!

    1. Megala says:

      Glad you liked our version of stuffed peppers. Thank you so much for reading & commenting.

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