Biryani-Stuffed Peppers
Biryani-Stuffed Peppers
Sweet roasted peppers overflowing with aromatic rice and chickpeas make a colourful meat-free supper.
⏱️ Prep, Cook & Serve
Prep: 20 minutes | Cook: 40 minutes | Serves: 4
🧂 Ingredients
- 4 large peppers, halved
- 200g cooked basmati rice
- 1 x 400g tin chickpeas
- 1½ tbsp Biryani Masala
- 1 onion, chopped
- 200g chopped tomatoes
- 1 tbsp oil
- Yoghurt and coriander, to serve
🔪 Method
- Heat oven to 190°C fan and arrange peppers on a tray.
- Soften onion in oil; add spice blend, tomatoes and chickpeas.
- Fold in cooked rice and spoon generously into peppers.
- Cover loosely and bake for 25 minutes; uncover for 10 minutes.
- Serve with yoghurt and coriander.
🍽️ Serving Suggestions
Serve with raita, fresh salad or warm flatbread, depending on the occasion.
💛 Why It Works
Biryani Masala builds layers of warm, aromatic flavour through the rice and main ingredients.
🍳 Cook’s Tip
Rest the cooked rice before fluffing so the grains stay light and separate.
🛒 Get the Blend
Make this recipe with our Biryani Masala | Aromatic Indian Rice Spice Blend.
📖 More Biryani Masala Recipes
- Classic Chicken Biryani
- Slow-Cooked Lamb Biryani
- Vegetable & Chickpea Biryani Lunchbox
- One-Pan Prawn Biryani
- Biryani Rice Picnic Salad
Browse our Recipe Page.
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