Indian Stuffed Peppers

Indian Stuffed Peppers

I have been wanting to make something with okra and sorghum.  Originally I’d heard of sorghum on Top Chef, and I ended up ordering some on Amazon.  There’s sorghum syrup, but you can also buy sorghum kernels and cook it like brown rice or even pop it like popcorn!  Interestingly, both okra and sorghum are used in southern cooking and in Indian cooking.  That’s why I decided to do an Indian flavored stuffed pepper.  If you don’t have sorghum or are making this on short notice, you can substitute an equal amount of cooked brown rice or quinoa.

Okra can be an acquired taste, and a lot of people just don’t like it.  It has a slime that comes out when cooked (sort of like a banana), unless you fry it or pickle it.  But the cool thing about that is the slime also acts as a binder or thickener, so you don’t need to add an egg to the stuffing.  The flavor of okra is delicious, and it lends itself to big spicy flavors, like cajun, Indian, African, and in Asian cuisine.  There aren’t many veggies I dislike, and despite its weirdness, I love okra.  But if you don’t want to use it, you can always use a different vegetable like steamed carrots, bell peppers, or mushrooms.  If you do substitute, you may want to add an egg or a dollop of mayo to help bind the filling together.  

So monterrey jack cheese is obviously not found in Indian cuisine, but this is a mashup.  And stuffed peppers need a cheesy topping, right?  I think so.  



Total Time:  1 hour (not including cooking chicken and sorghum)

Yield:  12 pepper halves

Difficulty Level:  Easy




20 ounces poached, pulled chicken (about 3 breasts)

1 recipe Perfectly Cooked Sorghum

1 16 ounce can light coconut milk

½ cup red curry paste

1 tablespoon ground ginger

12 ounces frozen cut okra, defrosted

6 green bell peppers

6 ounces Monterrey Jack Cheese

Freshly chopped cilantro




  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the pulled chicken, sorghum, coconut milk, curry paste, ground ginger, and okra to a large mixing bowl. Stir to incorporate.  Set aside.
  3. Cut bell peppers in half lengthwise, and remove the ribs and seeds.
  4. Arrange the peppers in the casserole dishes.
  5. Spoon 2/3 cup of the chicken mixture into each bell pepper.
  6. Top each pepper with ½ ounce of the cheese.
  7. Loosely over each dish with foil.
  8. Bake each dish for 45 minutes.
  9. Sprinkle with freshly chopped cilantro, and serve hot.


[Method for cooking peppers found at Skinny Taste.]



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