Mini bell peppers, with their vibrant colors and sweet crunch, are a delightful addition to any meal or snack. These tiny powerhouses are packed with essential vitamins and minerals, making them a nutritious choice. One of the most popular ways to enjoy mini bell peppers is by stuffing them. While there are countless stuffed pepper recipes available, I recently tried a vegan, no-oil version that I absolutely loved. The star of this recipe is the peanut filling, which adds a nutty flavor and a satisfying crunch.
To make the filling, I simply roasted peanuts and combined them with some aromatic spices. After coarsely grinding the mixture, I stuffed it into the mini bell peppers and roasted them until tender. The roasting process enhances the sweetness of the peppers and adds a smoky depth of flavor. If you prefer a quicker option, you can eat the mini bell peppers raw. However, I highly recommend roasting them for a more flavorful and satisfying experience. When preparing the mini bell peppers for stuffing, I prefer to make a slit and scoop out the seeds and rind instead of cutting them in half. This helps the stuffed peppers retain their moisture and ensures a more flavorful bite.
Peanut-Stuffed Mini Bells are a delicious and healthy snack that is perfect for any occasion. Whether you're looking for a quick and easy lunch or a satisfying appetizer, this recipe is sure to please. So, give it a try and enjoy the burst of flavor and nutrition that these mini bell peppers have to offer!
Makes -12 stuffed mini bells
Preparation time -15 min
Cook time -18-20mins
Total time – 33-35 min
Ingredients
Mini bell peppers - 12
Peanuts – 1/2 cup
Coriander seed - 1 tbsp
Cumin seeds – 1 tsp
Red dry chili – 1(Add more if you prefer spicy food)
Turmeric powder- 1/4th
Lemon juice – 1 tbsp
Cilantro- ½ cup Chopped
Salt- as per taste
Directions
1. Slit peppers lengthwise. Scoop out the rind and seeds with the help of a spoon.
2. Heat a heavy-bottomed stainless-steel pan. Roast peanuts in medium flame for 4 mins. Take it out in a bowl
3. Roast coriander, cumin seeds, and chili in the pan. Let it sit for 5 minutes to cool.
4. Put roasted peanuts, coriander seeds, cumin seeds, and chili. Pulse the blend to grind the mixture coarsely.
5. Add chopped cilantro, salt, turmeric, and lemon juice to the mixture. Mix it uniformly.
6. Stuff the mixture to the peppers with the help of a spoon.
7. preheat oven to 375°. Bake the peppers for 16-18 minutes.
8. Broil at high for 2 minutes to get a tasty brown crust , which is optional.
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