Chicken Korma Stuffed Peppers
Sweet roasted peppers filled with creamy chicken korma and fluffy rice.
Made with Korma base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 5
- LevelMedium
- Costabout £1.74 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice in plenty of boiling water for 8 minutes, until nearly tender. Drain well and spread out to cool for a few minutes.
8 min - 2
Heat the oven to 200°C (180°C fan). Place the pepper halves cut side up in a large roasting tin.
- 3
Heat the oil in a large pan over a medium high heat. Fry the onion for 5 minutes, then add the mince and cumin and cook for 8 minutes, breaking it up, until no pink is left.
13 min - 4
Add your ready made korma base (see the base recipe) and the water. Simmer for 5 minutes, then fold in the rice and half the coriander.
- 5
Spoon the filling into the peppers. Cover the tin with foil and bake for 25 minutes.
25 min - 6
Remove the foil and bake for 10 minutes more, until the peppers are soft and the tops lightly golden.
10 min - 7
Scatter over the rest of the coriander and serve.
Tips
- Par cook the rice so it finishes cooking inside the pepper and soaks up the sauce.
- Stand the peppers in a tight tin so they do not fall over.
- Cut a tiny slice off the base of any wobbly pepper so it sits level.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 2 days and reheat until steaming hot all the way through. Eat rice only once after reheating.
Questions
Can I use turkey or lamb mince?
Yes. Both work well. Lamb mince will be richer, so drain off any excess fat.
Can I make them ahead?
Yes. Fill the peppers, cover and chill for up to 1 day, then bake as above, adding 5 minutes.
Can I use other colours of pepper?
Yes. Red and yellow are sweeter. Green peppers are more bitter and take longer to soften.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
