Vegetarian · Indian · 35 min
Stuffed Peppers with Spiced Indian Beef & Cucumber-Corn Salad
- 35 min
- 2–6 servings
- 653 kcal / serving
Tender peppers hug a spiced beef filling with a bright cucumber-corn salad. The combination makes a satisfying weeknight meal with contrasting textures and punchy flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- ½English cucumber
- 1 cupfrozen corn
- 1 cupfrozen peas
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- ¾ lblean ground beef
- ½lime
- 2red bell peppers
- ½ mediumred onion
- 2 tbsptomato paste
- jalapeño peppers
- English cucumbers
- limes
- red onions
From the pantry: cayenne pepper, coriander, ground, cumin, ground, extra virgin olive oil, garam masala, honey, rice vinegar, salt, turmeric, ground
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- ½English cucumber
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- ½lime
- 2red bell peppers
- ½ mediumred onion
- jalapeño peppers
- English cucumbers
- limes
- red onions
Meat & seafood
- ¾ lblean ground beef
Frozen
- 1 cupfrozen corn
- 1 cupfrozen peas
Pantry & dry goods
- 2 tbsptomato paste
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| English cucumber | ½ | 1 | 1 ½ |
| frozen corn | 1 cup | 2 cups | 3 cups |
| frozen peas | 1 cup | 2 cups | 3 cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| jalapeño pepper | 1 | 2 | 3 |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| lime | ½ | 1 | |
| red bell peppers | 2 | 4 | 6 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomato paste | 2 tbsp | 4 tbsp | 6 tbsp |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to broil on high with the rack in the upper third and line up the ingredients for quick cooking.
- 2. Wash all produce, then trim, seed, and halve the red peppers lengthwise; place them cut-side down on a baking sheet, lightly oil, and season with salt.
- 3. Broil the peppers until lightly charred and tender, flipping once, about 6–8 minutes; remove from the oven and set aside.
- 4. Split the jalapeño peppers lengthwise, seed and remove ribs to control heat, then mince and distribute between a small bowl and a medium bowl.
- 5. Peel and mince the ginger and garlic; mix with the jalapeño in the small bowl along with tomato paste and spices to form a spice paste and set aside.
- 6. Juice the lime into the medium bowl, add honey and salt, and whisk to make a dressing for the salad.
- 7. Heat a skillet over medium-high; add a little oil and half of the onion to soften and brown for 3–4 minutes.
- 8. Add the lean ground beef to the skillet, break it up, and cook until browned and crumbly, about 4–5 minutes, then stir in the spice paste and cook until fragrant.
- 9. In a separate bowl, dice the cucumber and add to the dressing in the medium bowl; thaw the corn and add to the bowl as well, then roughly chop half the cilantro and mix into the salad.
- 10. Return to the skillet, add the remaining ingredients (peas, a splash of water, and the vinegar) and cook briefly until the peas are warmed through, about 1 minute; remove from heat.
- 11. Fill each pepper half with the beef mixture, divide between plates, and serve with the cucumber-corn salad on the side.
- 12. Garnish as desired with the remaining cilantro and enjoy.
Two tips
- Prep the salad components up to 1 day ahead and store separately in the fridge.
- Swap in extra cucumber or corn for another texture and serve with a squeeze of lime on top.
Nutrition per serving
- Calories
- 653 kcal
- Protein
- 41 g
- Carbs
- 48 g
- Fat
- 35 g
- Fiber
- 11 g
- Sodium
- 219 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.