Stuffed Capsicum in Gravy

Stuffed bell peppers in creamy sauce can be prepared for any gathering arranged at home for being an absolute crowd-pleaser.


I have used soy meat & vegetables for fillings and cashew nut paste for gravy (curry) and have also used fennel seeds in the fillings & dried fenugreek leaves in the gravy for flavor. So the flavorful fillings, tender capsicum & rich gravy (curry) together tastes heavenly and hence a perfect dish to impress your guests.

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


Although it seems to be a tedious cooking procedure, we can break it into segments and prepare each segment leisurely in advance. Finally we can just bake the capsicum on the day we intend to serve this. 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.




80 Comments Add yours

  1. Swapna says:

    Yummy! Will try it soon!

    1. Megala says:

      Thanks so much !

  2. What a delicious looking dish! I’m actually cooking soya chunks at the minute to make into burgers, but I’m very tempted now to change my recipe to this! Love that gravy too! 🙂

    1. Megala says:

      That’s so nice, thanks so much !

  3. These are so pretty and I love your cashew nut curry sauce!

    1. Megala says:

      Thanks so much !

  4. My Real Dish says:

    Love this Indian inspired twist! You had me at cashew paste! YES!!!

    1. Megala says:

      I’m so glad that you liked this version, thanks !

  5. Absolutely delicious stuff. Gravy and the stuffed capsicum both look tempting. Would be a stunning party menu.

    1. Megala says:

      Thanks so much !

  6. Jyoti Rao :) says:

    Gonna try this soon with banana peppers 😀 looks delicious

    1. Megala says:

      Great, thank you !

  7. Absolutely Delicious!

    1. Megala says:

      Thanks !

  8. Dreamtemples says:

    This dish looks so colorful The soy meat stuffing must be super tasty!

    1. Megala says:

      Yes, it is ! Thank you !

  9. Nice Recipe. Great idea to have stuffed capsicum in gravy.

    1. Megala says:

      Thanks !

  10. I love soya so much. It looks so delicious, thanks for sharing this tasteful recipe.

    1. Megala says:

      Most welcome !

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