Stuffed Baby Peppers
30 Min

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



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.
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.
30 Min

Love peppers of the stuffed variety?

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

Leave a comment

Please note, comments need to be approved before they are published.