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.

Share this recipe

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

Love peppers of the stuffed variety?

We do too; mix it up a little with the recipes below!

STUFF 'EM ALL

Pea Stuffed Peppers

Stuffed Heirloom Peppers

45 Min

Aloo Seviyan

Also called ‘sayun patata’, this is one of the most popular breakfast dishes of the Sindhi culture ~ seviyan (or seyun) are simply toasted vermicelli, usually made from whole wheat flour.

30 Min

GF

Baked Masala Cashews

These make the most delicious snacks to go with cocktails or a martini. They are rich, so eat sparingly!

60 Min

GF

Cabbage Rolls

When I was working as a microbiologist in Canada many years ago, a Hungarian co-worker would often bring in cabbage rolls for lunch. Common to the cuisine of central, northern and eastern European countries, cabbage rolls are usually stuffed with meat and rice. While I developed a fondness for them at the time, they were largely forgotten until recently. In helpless and heartfelt solidarity with our Ukrainian brothers and sisters as we watch the havoc unfold, I find myself wanting to cook their cuisine, from borscht to holubtsi, the Ukrainian cabbage roll. These are a simple vegetarian version.

15 Min

GF

Chèvre Stuffed Dates

Here are dates stuffed with a savory mixture of chèvre with a touch of minced serrano pepper to bring up the heat and aromatic minced mint leaves.

35 Min

DF

GF

NF

V

Chips & Chutney

Go ahead and make the chutney, then invite your neighbors over to join you on the porch and enjoy with Octavio’s tortilla chips with a cool glass of white wine!

80 Min

Fatayer

From the Persian sambusak, a crisp filled baked pastry and the precursor to the samosa, to the Lebanese sfeeha, open faced square meat pies, there exists a whole family of savory snacks worth getting to know. My current favorite is the fatayer, a triangular baked pastry usually stuffed with cheese, feta, spinach or meat that is easy and fun to make.

30 Min

GF

V

Garbanzo Mushroom Lettuce Wraps

Lettuce wraps are essentially a delicious and nutritious vessel for fillings and are far more satisfying than salads - especially in the summer, when the heat in our bodies helps us digest raw foods.

75 Min

GF

V

Garden Rolls

There are a variety of Asian-type rolls, most of which originate from China. However, my favorite are the fresh spring rolls native to Vietnam. I love that they are rice-paper wrapped and not fried, and as far as filling goes, pretty much anything works. Traditionally made with chicken, pork or shrimp and vermicelli, I love stuffing them with a mixture of raw and cooked vegetables with lots of herbs for fragrance and flavor. When picking vegetables, make sure they are cold when you are ready to make the rolls. It does take a bit of expertise to make them — at first, I was making lumpy, awkwardly shaped rolls with vegetables sticking out. They still tasted good, and my family happily ate them up. It took some time and practice to get them to look uniform — the key is not to overstuff them and pack the vegetables in tight when rolling.

45 Min

GF

Hoja Santa Wraps

Commonly used in Mexican cuisine, hoja santa are an essential ingredient in the green mole from Oaxaca and often used in soups or stews.

10 Min

GF

V

Indian Summer Corn

In the summer, corn can be found on street carts all over India. And the seasoning could not be simpler: salt & chili powder with a squeeze of lemon juice.

45 Min

NF

Mathi

During my childhood, my mother would start preparing for Holi a few days before by making savory and sweet snacks. One of my favorite snacks was mathi, a salty deep-fried cracker usually spiced with black pepper.

60 Min

GF

V

Masala Pecans

Here is a simple way to coat a masala, spice blend, on the pecans for added flavor.

15 Min

GF

Masala Popcorn

As you can probably guess, the popcorn at my house is neither microwave popcorn nor does it have only melted butter.

30 Min

GF

Peanut Poha

Poha, which simply means flattened rice, is a quintessential Indian breakfast particularly popular in Gujarat. It is easy and quick to make and is usually prepared with potatoes. The peanuts add a delicious crunch. But eating starch with starch can get heavy and substituting other vegetables like asparagus or roasted yellow beets instead makes for a more interesting, healthy and delicious version.

45 Min

DF

GF

V

Spiced Walnuts

These sweet, spicy and tart nuts are a big hit at Pondicheri Bake Lab + Shop. Flavors that will satisfy all of your tastebud’s desires.

30 Min

GF

Stuffed Heirloom Peppers

According to Ayurveda, peppers — like garlic and onions — are heating vegetables, which warm and stimulate the body. This helps prepare us for fighting off infections, which is all the more reason to eat them.

120 Min

GF

V

Biryani

Biryani usually starts with marinated meat, chicken, vegetables, or beans slow cooked with warm spices, onions, garlic, and ginger to make a base masala. Tomatoes, yogurt, or coconut can be added next. On the lighter side, one can forego the onion masala and make a vibrant fragrant green herb masala, like a salsa verde or pesto (minus the cheese) for quick cooking seafood or vegetable biryanis. Rice is usually prepared separately, and can be cooked in stock or just plain water – saffron and/or warm spices like a large stick of cinnamon, mace flowers, or bay leaves can be added to the rice. I usually cook the rice with oil rather than ghee or butter as the oil facilitates the flakiness of the rice and prevents it from getting sticky. It is best to make the rice last as freshly cooked hot rice is placed over the base masala topped with nuts and dry fruits, tightly sealed, and allowed to rest for at least 20 to 30 minutes for all the flavors to meld. Here is a recipe for a simple garbanzo and vegetable biryani that can be easily adapted to the addition of meat.

35 Min

DF

GF

V

Boronia

Eat it over warm toast, stuffed into an omelet or with roti or pita. It’s good warm, room temperature and cold.

60 Min

GF

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.

60 Min

V

Peanut Noodles

This is as simple as cooking in my world goes. During my children’s teenage years, we ate a different version of these noodles at lest once a week - I hope your family enjoys it as much as mine does.

40 Min

DF

GF

V

Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it!

30 Min

GF

Stuffed Heirloom Peppers

70 Min

DF

GF

V

Summer Vegetable Curry

Despite the high temperatures outside, a simple, fragrant curry filled with vegetables from the market has been my go-to meal this summer. The bounty of local farms has provided us with the most beautiful shades of peppers and eggplants and fingerling potatoes. If I don’t have potatoes, I substitute with beans, and my family and I will either eat it on its own as a soup or with rice or bread. A twist of lemon juice and a handful of herbs at the end makes for a delicious, deeply nutritious dinner. On a recent trip to New York, I made a similar vegetable curry at a friend’s dinner party for guests that happened to include Gaggan Anand — whose namesake Indian-inspired restaurant Gaggan in Bangkok earned the No. 4 place on the world’s-best-restaurants list in 2019. After more than half a dozen helpings, he declared that he had eaten more than half the pot of curry! I served it with simple rice pilaf with lots of chopped herbs, local celery, currants and pumpkin seeds. So give this curry a try — it also makes great leftovers for breakfast with a poached egg dropped into it with toast on the side.

45 Min

Aloo Seviyan

Also called ‘sayun patata’, this is one of the most popular breakfast dishes of the Sindhi culture ~ seviyan (or seyun) are simply toasted vermicelli, usually made from whole wheat flour.

30 Min

GF

Baked Masala Cashews

These make the most delicious snacks to go with cocktails or a martini. They are rich, so eat sparingly!

60 Min

GF

Cabbage Rolls

15 Min

GF

Chèvre Stuffed Dates

Here are dates stuffed with a savory mixture of chèvre with a touch of minced serrano pepper to bring up the heat and aromatic minced mint leaves.

35 Min

DF

GF

NF

V

Chips & Chutney

Go ahead and make the chutney, then invite your neighbors over to join you on the porch and enjoy with Octavio’s tortilla chips with a cool glass of white wine!

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra