Stuffed bell peppers are the kind of dish that always looks impressive, yet feels like home. When you add a flavourful rajma filling into those colourful capsicum shells, you get a hearty and healthy recipe that blends comfort with creativity. It’s the kind of dish that makes vegetables exciting and leftovers magical.
Rajma, or red kidney beans, are a staple in Indian kitchens, usually enjoyed as curry. But in this dish, they take on a new role, mashed, spiced, and packed into crisp, hollowed-out bell peppers. The result is a fusion meal that feels light, filling, and loaded with nutrition. It’s perfect for vegetarians, high in protein and fibre, and doesn’t require any fancy ingredients or skills.
You can serve rajma stuffed bell peppers as a main course with some rice or roti, or as a delicious party side that stands out on the table. It’s colourful, wholesome, and ideal for when you want to serve something different without spending hours in the kitchen. Let’s break it down into five simple, homemade steps.
Step 1: Soak, cook and mash the rajma
Start by soaking one cup of rajma overnight or for at least eight hours. Rinse it well and pressure cook with enough water and a pinch of salt until soft, about four to five whistles. Once done, drain the excess water and mash the rajma slightly with the back of a spoon or a masher. You want a chunky texture that will hold its shape inside the peppers. Keep the mashed rajma aside while you prep the rest.
Step 2: Prepare a spicy rajma filling
Heat two teaspoons of oil in a pan and add half a teaspoon of cumin seeds. Once they sizzle, add one finely chopped onion and sauté until golden. Add a teaspoon of ginger-garlic paste and cook until the raw smell fades. Then stir in two chopped tomatoes and cook until soft. Add your spices, turmeric, red chilli powder, coriander powder, and garam masala. Mix in the mashed rajma, a bit of salt, and cook everything together for a few minutes until well combined and slightly dry. You can even add chopped coriander or a squeeze of lemon juice for freshness. Let this filling cool while you get the bell peppers ready.
Step 3: Prep the bell peppers
Choose medium-sized capsicums, green, red, or yellow all work well. Slice off the tops and remove the seeds and membranes from inside to make space for the filling. Lightly brush the insides with oil and sprinkle with a little salt. If you want the peppers to be softer, you can blanch them in hot water for two to three minutes and then pat them dry. Otherwise, keep them raw if you prefer a bit of crunch after baking or roasting.
Step 4: Fill and bake or pan-cook the peppers
Stuff the cooled rajma mixture into each pepper and press gently to pack it well. Place them upright in a greased baking tray and bake in a preheated oven at 180°C for twenty to twenty-five minutes or until the peppers are tender and slightly charred. If you don’t have an oven, you can place them in a covered pan on low heat with a few drops of water at the base cook for fifteen to twenty minutes until done. Optionally, you can top the stuffed peppers with a little grated cheese before baking for a melty finish.
Step 5: Serve warm and enjoy the contrast
Once cooked, let the peppers cool slightly before serving. The outside remains vibrant and slightly crisp, while the inside is soft, spiced, and comforting. Serve them with a side of mint chutney, curd, or even some jeera rice for a complete meal. These stuffed bell peppers are also great as part of a festive spread or to impress dinner guests with minimal effort.
Rajma stuffed bell peppers are a celebration of colour, nutrition, and taste on one plate. They prove that with a few basic ingredients and a touch of creativity, even everyday staples like kidney beans can transform into something new and delightful. Whether you serve them at dinner or pack them for lunch, they’re sure to become a recurring favourite in your recipe list.
