July 13, 2017
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.
Makes 16 peppers
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
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
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.
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.
Try nuts instead of currants.
Serve as a starter or a side dish with mint coconut chutney.
December 02, 2022