30 Min

GF

NF

Stuffed Baby Peppers

There are umpteen ways to stuff peppers - this recipe will work for 4 large peppers as well. Orange and red are best but poblano is also delicious roasted and stuffed.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Preheat oven to 350°F. Fire the peppers over a hot grill or gas stove to burn the skin. Cool, peel, and slit one side for stuffing. Remove seeds

Step 2

Mix the goat cheese, green onion, serrano, currants, fenugreek, and salt. Stuff inside the peppers. Brush the peppers with olive oil and spread on a parchment paper lined sheet pan. Sprinkle the kalonji seeds on the side where cheese is peeking out of the peppers.

Step 3

Bake for 15 minutes or until the cheese is a bit bubbly. Remove from the oven and let the peppers rest for 2 to 3 minutes. Drizzle with olive oil before serving.

Notes & Variations

For a dairy free option, replace cheese with grated fresh corn or cooked lentils or beans that have been mashed or puréed.
Try nuts instead of currants.
Serve as a starter or a side dish with mint coconut chutney.

Ingredients

1 pound (about 16) baby peppers

1 1/4 cups (190 grams) goat cheese

2 stalks green onion, white and green parts sliced

1 serrano pepper, minced

1/2 cup currants

2 tablespoons dried fenugreek leaves

Pinch of sea salt

2 tablespoons olive oil

Pinch of kalonji seeds

Step 1

Preheat oven to 350°F. Fire the peppers over a hot grill or gas stove to burn the skin. Cool, peel, and slit one side for stuffing. Remove seeds

Step 2

Step 3

Bake for 15 minutes or until the cheese is a bit bubbly. Remove from the oven and let the peppers rest for 2 to 3 minutes. Drizzle with olive oil before serving.

1 pound (about 16) baby peppers

1 1/4 cups (190 grams) goat cheese

2 stalks green onion, white and green parts sliced

1 serrano pepper, minced

1/2 cup currants

2 tablespoons dried fenugreek leaves

Pinch of sea salt

2 tablespoons olive oil

Pinch of kalonji seeds

Notes & Variations

For a dairy free option, replace cheese with grated fresh corn or cooked lentils or beans that have been mashed or puréed.
Try nuts instead of currants.
Serve as a starter or a side dish with mint coconut chutney.

Tags:

30 Min

Tags:

30 Min

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