Rajma has always been more than just a meal. It’s that cozy feeling after a long day, the aroma of something familiar wafting through the kitchen, and the simple joy of sharing a wholesome dish with loved ones. This Rajma & Millet Stuffed Bell Peppers recipe takes the comforting essence of rajma we all adore and gives it a fresh, modern twist. Instead of a rich gravy, the rajma is delicately spiced, combined with nutritious millet, and nestled inside tender bell peppers. The outcome is a dish that feels just as satisfying but lighter, cleaner, and perfectly aligned with today’s mindful eating trends. It’s the kind of recipe you whip up when you want to enjoy a healthy meal without losing that emotional bond to traditional food familiar flavors, a new presentation, and the same warmth.
Ingredients
For the Filling:
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1 cup cooked rajma (kidney beans), lightly mashed
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½ cup cooked millet (foxtail, little millet, or quinoa)
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1 small onion, finely chopped
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1 small tomato, finely chopped
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1 tsp oil
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½ tsp cumin seeds
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1 tsp ginger-garlic paste
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½ tsp coriander powder
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¼ tsp garam masala
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Salt to taste
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Fresh coriander leaves
For Stuffing:
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2 large bell peppers (any color)
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A drizzle of oil
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Optional: grated paneer or cheese (for topping)
How to Make It
Prepare the Rajma Filling : Heat oil in a pan. Add cumin seeds, then onion and ginger-garlic paste.
Add tomatoes and cook until soft. Mix in rajma, millet, spices, and salt.
Cook for 2–3 minutes. Finish with fresh coriander.
Stuff the Peppers : Cut bell peppers in half and remove seeds. Fill generously with the rajma mixture.
Bake or Cook
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Oven: Bake at 180°C for 20–25 minutes
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Pan: Cover and cook on low flame until peppers are tender
Add cheese or paneer on top in the last 5 minutes if using.
Cook with Truemaa Rajma and enjoy purity, taste, and comfort in every bite. We provide you the best unpolished quality dals so you can enjoy healthy meal and have a joyful and healthy life.
