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Peanut-Stuffed Mini Bells





Mini bell peppers come in a beautiful bright array of colors. Not merely are they pleasing to the eyes, it contains a significant number of Vitamins and minerals. Mini Bell peppers are super rich in Vitamin C, an essential antioxidant to our body. In addition, it is a good source of Beta carotene, Vitamin E, Vitamin B6, and folate. Mini bell peppers serve as an excellent snack with dips and add a delicious, sweet crunch to your salad. These versatile little veggies make a tasty stuffed snack. Meanwhile, there are hundreds of stuffed pepper recipes on the internet. I tried an easy, healthy, no oil vegan yet delicious version of it. I used roasted peanuts as well as some aromatic spices in it. After coarsely grinding it, stuffed into pepper, and roasted to perfection. You can eat sweet peppers raw to skip the roasting part. But trust me, roasting for some time gives this recipe extra punch. While preparing the mini peppers for stuffing, I prefer to make a slit and scoop out the seeds and rind, unlike cutting them into half as stuffed peppers remain moist and palatable this way.


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 mins 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 min to get a tasty brown crust. However, this step is optional.



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