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Vegan Stuffed Peppers recipe - Take Stock magazine

Stuffed Bell Peppers

Yogesh Datta, head chef at TPH of Chelsea
Serves: 10
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This delicious vegan dish is suitable for everyone.


  • 10 mixed bell peppersl
  • 4 medium sized potatoes
  • 1 cup edamame beans
  • 1 cup paneer cheese, grated
  • 1 tsp cumin seeds
  • 1 tsp carom seeds
  • 2 tsp fennel seeds
  • 1 tbsp ginger, chopped
  • ½ cup coriander stems, chopped
  • 1½ tsp red chilli powder
  • 1½ tsp dry mango powder
  • To taste salt
  • ½ lemon, juiced
  • Oil


  1. Boil the potatoes, take their skin off and let them cool down before mashing them
  2. Blanch the edamame beans
  3. In a frying pan, add a bit of oil. Once hot, add the cumin seeds, ginger, carom seeds, fennel seeds and coriander. Add the chilli powder, potatoes, paneer, edamame beans and salt. Remove from heat, pour over the lemon juice, mix and season the stuffing
  4. Cut the peppers from the stem end, deseed and fill with the stuffing
  5. Cook over a BBQ turning frequently and sprinkling a bit of oil over. Make sure they are cooked evenly all over and serve hot
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