Tandoori-roasted stuffed red or green peppers


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Instead of large peppers you can use several little ones and make up the amount of filling to suit the size of the peppers you are using.


  • 4 red or green peppers of a uniform size
  • vegetable oil or ghee


  1. Slice the top off each pepper and reserve the top for a lid. Remove the pith and seeds.
  2. Heat some oil or ghee, add the cumin seeds for the masala and fry until they crackle. Stir in the rest of the masala ingredients, adding salt to taste, and cook for a moment to release the flavours.
  3. Add the vegetables for the stuffing and stir-fry until the oil sep