Stuffed Peppers with Spiced Rice, Paneer and Zucchini

Stuffed peppers are such an easy dish to make that I wonder why I don’t make it more often. Generously spiced with ginger, garlic and onions and a fragrant amount of Indian spices; these stuffed peppers are a deliciously satisfying meal for lunch or dinner.


Not so hard – really!

For me hearing the word “stuffed” has connotations of a “hard recipe” but this recipe is easy as it can get.  Have leftover rice, quinoa or couscous?  Stuff them inside bell peppers seasoned with Indian spices and extra veggies like zucchini and you get a super healthy and delicious vegetarian meal in no time at all.  Keep it vegan and stuff it with veggies and grains or add in some cheese like paneer to give the peppers heft.


Indian Spiced Rice, Paneer and Zucchini Stuffed Peppers


  • 6 bell peppers
  • 2 zucchini cut into small chunks
  • 2 cups cooked rice or quinoa or couscous
  • 1 onion finely cut
  • 4 garlic cloves minced
  • 1 inch piece of ginger shredded
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp turmeric
  • 1/2 tsp garam masala (optional)
  • 1 block paneer cheese finely cut into small pieces
  • Olive oil
  • Salt


  • Preheat oven to 400 degrees.
  • Wash bell pepper and trim the tops off the bell peppers if you want to stuff them whole. Or just cut them in half and stuff the half pappers. Rub the peppers with oil and place on a baking sheet.
  • Make the stuffing mixture:  In a large pot heat 2 tbsp oil. Add the garlic, ginger and onions and fry until onions are translucent and slightly browned.  Add all the spices and mix into the onions.  Next add the cut zucchini and paneer, and salt.  Cook until zucchini is slightly tender about 10 minutes.  Next add the rice and mix everything together. Cover the pot and heat everything together for an additional 2-3 minutes. Get ready to stuff the peppers.
  • Stuff the peppers with a generous amount of mixture. Remember this should be a satisfying meal and it has all good and healthy ingredients so go ahead and overstuff the peppers. Drizzle with olive oil.
  • Bake for 40-50 minutes until the peppers are soft and cooked.
  • Take out of oven and if not serving right away cover with aluminum foil to keep the peppers moist.
  • Serve warm for a delicious and healthy Indian inspired stuffed pepper meal.

4 thoughts on “Stuffed Peppers with Spiced Rice, Paneer and Zucchini”

  1. This looks delicious! I wanna have it for breakfast!😋. Guess will have to make some… Thanks for sharing the recipe.🙏🏼❤️

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