Pea Stuffed Peppers
60 Min

Pea Stuffed Peppers

Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues.

Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem.

These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.

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Cook Time

60 Minutes



Step 1
To make the saffron sauce, combine the yogurt with saffron and set aside for 12 to 24 hours in the refrigerator, stirring occasionally. This can be done 2 to 3 days before. The color should be a brilliant orange yellow. Combine with honey, cumin, and salt. Keep chilled until ready to use. 
Step 2
To make the stuffing, combine the green peas, serrano peppers, cilantro, ginger, ajwain, garlic, olive oil, and salt in a food processor and mix until the mixture is crumbly and mixed through. Stir in the cheese and potato. Taste and check for salt. 
Step 3
Preheat the oven to 400°F. Salt the peppers, then cut them in half if large and make a slit if smaller. Without removing the placenta or the seeds, press the stuffing in to fill the pepper cavities brimming to the top – the mixture will shrink when it bakes. Line the pan with ghee and lay the peppers on the baking sheet cut side up. 
Step 4
Bake for 10 or 15 minutes, until the peppers have brown edges then lower the temperature to 300°F. Cook for another 10 minutes or more – the green stuffing should have puffed up slightly, have golden brown flecks yet remain bright green. 
Step 5
Spread the saffron yogurt on a serving bowl. Place the warm peppers on top, drizzle a bit of olive oil, and sprinkle pomegranate seeds and herb sprigs. 

Saffron Yogurt Sauce:

1 1/2 cup plain whole milk yogurt

Generous pinch of saffron

1 tablespoon honey

1 teaspoon toasted ground cumin

3/4 teaspoon sea salt

6 to 8 medium peppers (roughly 8 to 10 ounces)

2 to 3 tablespoons olive oil

Salt for rubbing

2 tablespoons ghee

Pepper Stuffing:

1 1/2 cup green peas

1 serrano chile

1 bunch cilantro, bottom 2-inch of stems removed

3-inch piece of unpeeled ginger

1 teaspoon ajwain seeds

8 to 10 garlic cloves

2 tablespoons olive oil

1 teaspoon sea salt

1/2 cup melting cheese like gruyere or cheddar

1/2 cup grated or mashed boiled potato


Dash of olive oil

Pomegranate seeds

Herb sprigs

Notes & Variations

  • Ajwain is a celery-seed-like spice that has a strong thyme flavor. 
  • To keep the recipe plant based, substitute the cheese for ground nuts or sesame seeds and use coconut yogurt for the saffron sauce.
  • Fresh green peas are best to use, but if using frozen, use slightly more (about 2 cups).
  • If you have stuffing left over, add it to scrambled eggs, a grilled cheese or make small patties out of it and fry them on a hot griddle. 
60 Min

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