Stuffed Bell Peppers in a Tomato-Cream Sauce

Bharee Simla Mirchi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

India’s bell peppers are generally smaller than their gargantuan American counterparts. It’s amazing to see such complex flavors emerge from each savory bite of these stuffed peppers, in a recipe that uses fewer than ten ingredients. For a gorgeous presentation, use a variety of different colored peppers.


  • 2 pounds russet or Yukon Gold potatoes, peeled, cut into large chunks, and submerged in a bowl of cold water to prevent browning
  • ½ cup


  1. Bring a pot (or at least a large saucepan) of water to a boil over medium-high heat. Drain the potatoes, and add them to the boiling water. Bring back to a boil. Then lower the heat to medium, cover the pot, and cook until the potatoes are very tender, 12 to 15 minutes.
  2. While the potatoes are cooking, combine the cilantro, chiles, and garlic in a food processor, a