Vegan Capsicum Rice, also known as Bell Pepper Fried Rice, is a quick and flavorful Indian rice dish you can whip up in just 15 minutes! Made with colorful capsicum (bell peppers), cooked rice, and simple pantry spices, this one-pot meal is perfect for busy weeknights. Whether you're using leftover rice or making it fresh, this easy stir-fried rice recipe is a delicious way to enjoy bold, comforting flavors with minimal effort.
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What is Capsicum Rice
Capsicum, known as bell peppers outside India and also called Shimla Mirch in Hindi, is the star ingredient of this flavorful dish. Capsicum Rice is a South Indian-style recipe made with sautéed bell peppers, aromatic spices, and leftover cooked rice. What makes this version special is the use of sambar powder, a traditional South Indian spice blend made with lentils, and spices that adds warmth and depth to the dish.
The combination of bell peppers and chawal creates a vibrant, comforting, and delicious one-pot vegan meal that’s ready in just 15 minutes.
I recently shared my Paneer Pulao, and Broccoli Fried Rice recipes—and they went viral! Clearly, quick and flavorful rice dishes are a hit. This Vegan Capsicum Rice is another easy, veggie-packed recipe that’s perfect for lunchboxes, weeknight dinners, or meal prep.
My mother-in-law's recipe
This flavorful Indian Capsicum Rice was first made by my mother-in-law during one of their visits to the US. Like any amazing home chef, she put together this quick and delicious bell pepper rice with just a few ingredients. One bite—and I knew this simple, comforting vegan rice recipe had to be shared. It’s now a staple in our kitchen!
South Indian Flavored Rice Recipes
Flavored rice recipes are a delicious way to turn plain rice into something exciting! Homemade Masala rice combines cooked rice with spices and vegetables, and the possibilities are endless—you can get creative and make your own variations.
I personally love making rice dishes with bold flavors. In South Indian cuisine, there’s a wide range of recipes that use precooked or leftover rice to create quick and tasty meals. Some of my favorite instant rice dishes on the blog include Coconut Sadam, Tomato Sadam, Lemon Sadam, Thayir Sadam, Rasam Sadam, Ellu Podi Sadam, and Puliyogare.—each packed with unique regional flavors.
Why make this
- ⏱️ Instant flavored rice recipe – Ready in just 15 minutes!
- 🌱 Vegan and gluten-free – Naturally plant-based and allergy-friendly.
- 🫑 A fun way to use bell peppers – Adds color, crunch, and nutrition.
- 🍚 Perfect for leftover rice – No waste, just deliciousness.
- 🧂 Uses basic pantry ingredients – Simple and fuss-free.
- 👶 Kid-friendly – Mild, tasty, and easy to eat.
- 🍽️ Meal prep-friendly – Make it ahead and reheat as needed.
- 🔄 Very customizable – Add tofu, veggies, or nuts to make it your own!
Ingredients needed 🧾
Rice – I’ve used cooked Basmati for this recipe. You can use any variety that is non-sticky and has separate grains. Make sure the chawal is completely cool before using—leftovers works best.
Vegetables – You'll need onions, green peas, and bell peppers (capsicum). You can use green capsicum or a mix of colored bell peppers for a more vibrant dish.
If you love bell peppers as much as I do, don’t miss these other delicious recipes featuring them: Mexican Rice, Indian Pasta, Mushroom Pepper Fry, Bruschetta Pizza, and a truly unique dish—Paneer Masala Stuffed Peppers. Each one celebrates the bold flavor and versatility of bell peppers in a different way!
Spice Mix – The key flavor comes from homemade sambar powder, a South Indian spice blend that adds depth and warmth. You can make it at home or buy it from an Indian store or Amazon.
Spices and Herbs – Basic Indian aromatics like cumin seeds, curry leaves, turmeric, ginger paste, garlic, and cilantro are used to build flavor in this capsicum rice recipe.
Fat for Cooking – Cooking the chawal in ghee enhances its aroma and taste. I’ve used vegan ghee here, but you can substitute with any neutral cooking oil or vegan butter.
How to make it 🔪
- Heat vegan ghee in a pan. Add cumin seeds and let them sizzle for a few seconds. Then add curry leaves, ginger paste, and sliced garlic. Sauté for about 45 seconds until aromatic.
- Add sliced onions and sauté until they turn translucent.
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- Stir in sliced bell peppers and green peas. Cook for 4–5 minutes, or until the bell peppers are tender but still slightly crisp.
- Add turmeric powder, sambar powder, and salt. Mix well and cook the masala for 1 more minute to bring out the flavors.
- Add cooked chawal and gently mix to coat them evenly with the masala. Cook for 1–2 minutes until everything is well combined and heated through.
- Garnish with chopped cilantro and turn off the heat. Add a splash of lemon juice for an extra zing, if desired. Freshly grated coconut can also be added for garnish.
Serving suggestions 🍽
Crunchy and tasty Capsicum Masala Rice is a versatile dish that pairs well with a variety of sides. You can serve it with any kind of raita or koshimbir, crispy papad, and tangy pickle for a complete and satisfying meal. Follow it up with a small bowl of Curd Rice and you will be full for hours. It also tastes great on its own, thanks to the bold South Indian flavors. Some people enjoy it with coconut chutney or a bowl of hot rasam, or sambar which complement the spices beautifully.
This flavorful Bell Pepper Fried Rice is perfect for any occasion—serve it at parties, potlucks, pack it in lunchboxes, or enjoy it as a comforting weekday or weekend meal.
Top recipe tips 💭
For a slight crunch and added texture, sauté some peanuts, sesame seeds, or cashews along with the curry leaves in the tempering. Use a mix of colorful bell peppers—not only does it enhance the flavor, but it also makes the dish visually appealing. Since bell peppers are naturally sweet, don’t hold back on the spices. The heat helps balance the sweetness and brings depth to the dish. Avoid overcooking the capsicum. It should retain a slight crunch for the best texture and flavor. Want to make it Satvik or Jain-friendly? You can skip the onion and garlic entirely—the dish will still be flavorful with the other spices and herbs.
Recipe FAQs 📖
When making chawal-based dishes like Capsicum Bhat, Fodnicha Bhat, Pudina Pulao, or, Vangi Bhat, Tendli Bhat, it’s important to use the right kind of rice. Varieties like Basmati, Sona Masoori, or Surti Kolam are ideal. These varieties will cook up fluffy with separate grains, which is key for recipes like these. Avoid sticky or starchy variety like Jasmine rice, as it can turn mushy and clump together. That works if your making Kimchi Rice.
For best results, use precooked rice that has cooled completely—day-old rice from the fridge or even leftover rice from takeout works great. If you're cooking the chawal fresh, soak it for 30 minutes beforehand, cook it well in advance, and let it cool fully before using.
You can also cook the chawal directly with the masala on the stovetop or in the Instant Pot, similar to Potato Pulao or Mexican Rice.
Alternatively, try brown Basmati or even sevai (vermicelli). For a low-carb version, you can substitute with quinoa or riced cauliflower—just adjust cooking times accordingly.
Sambar powder is what gives this this dish its signature South Indian flavor. But if you don’t have it on hand, don’t worry—there are easy substitutes.
You can replace sambar powder with rasam powder, garam masala, Pulao masala, Bisi Bele Bath powder, or even Madras curry powder. While the flavor profile may vary slightly, all of these will still add warmth and depth to the dish. You can also quickly make a small batch of sambar powder at home.
Indian Bell Pepper Fried Rice stores well, making it great for meal prep. Once cooled, transfer the dish to an airtight container and refrigerate—it will stay fresh for 4 to 5 days.
To store it longer, you can also freeze it for up to 2 to 3 months. Make sure to portion it out into freezer-safe containers or zip-top bags for easy reheating. When ready to eat, thaw it overnight in the fridge or at room temperature, then reheat on the stovetop or in the microwave until warm. Sprinkle some water before reheating.
Yes, you can definitely make this Capsicum Masala Rice in the Instant Pot or in the Indian Pressure Cooker! It’s a convenient, hands-free way to cook this flavorful one-pot meal.
Simply follow the steps similar to my Jeera Rice Instant Pot recipe—sauté the aromatics and bell peppers using the Sauté mode, add the grains, water, spices (including sambar powder), mix, and pressure cook.
Make sure to use Basmati or Sona Masoori and adjust the water accordingly (typically 1:1 for Basmati). This method works great for a fuss-free, flavorful meal with minimal cleanup.
One of the best things about Indian Bell Pepper Rice is how versatile it is! You can easily customize it by adding other ingredients to boost both flavor and nutrition.
Here are some delicious add-ins to try:
Vegetables: Corn, carrots, mushrooms, potatoes, sweet potatoes, eggplants, ivy gourd (tindora), cauliflower, or leafy greens like spinach, baby kale, or methi.
Proteins: tofu, paneer, soya chunks, cooked lentils, or chickpeas.
Leftovers: Toss in any leftover cooked vegetables from your fridge—it’s a great way to reduce food waste while enhancing the dish.
Get creative and make it your own! Just be sure to adjust the cooking time slightly depending on the add-ins. BTW, you can totally make Capsicum rice just with capsicum and skip adding onions and green peas.
More Rice Recipes
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Recipe 📖
Easy Vegan Capsicum Rice
Equipment
Ingredients
- 2 cups cooked Basmati rice
- 1 tablespoon vegan ghee
- 1 teaspoon cumin seeds
- 5 cloves garlic
- 1 tablespoon ginger paste
- 1 onion
- 6-7 curry leaves
- 1 Bell Pepper
- ⅓ cup green peas
- ½ teaspoon turmeric powder
- 3 tablespoon sambar powder
- salt
- 2 tablespoon cilantro
Instructions
- Heat vegan ghee in a pan. Add cumin seeds and let them sizzle for a few seconds. Then add curry leaves, ginger paste, and sliced garlic. Sauté for about 45 seconds until aromatic.
- Add sliced onions and sauté until they turn translucent.
- Stir in sliced bell peppers and green peas. Cook for 4–5 minutes, or until the bell peppers are tender but still slightly crisp.
- Add turmeric powder, sambar powder, and salt. Mix well and cook the masala for 1 more minute to bring out the flavors.
- Add cooked rice and gently mix to coat them evenly with the masala. Cook for 1–2 minutes until everything is well combined and heated through.
- Garnish with chopped cilantro and turn off the heat. Add a splash of lemon juice for an extra zing, if desired.
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A S RAMAKRISHNAN says
Can't resist the aroma of capsicum,very inviting!
Priya says
Yes, indeed.
Jango says
Sounds good on paper, got me going ... Ciao, see you later, on a full stomach!
Priya says
Hope you like it. Thank you.