Stuffed Sweet Mini Peppers

Rich, juicy, crunchy—all words to describe these little sweet peppers that we all love. And I love food, so I love doing experiments. These red, orange, yellow sweet mini peppers are bursting with flavor and full nutrition. They are naturally fat free, rich in  Vitamin c and a great source of fiber which makes them a great addition for salads, grilling, stuffed and of course perfect for snacking.

So why not give these cuties an Indian version. These stuffed peppers are little variation to Indian stuffed bell pepper recipe. I have done variation with stuffing too.To make this recipe I used spiced potato filling along with paneer and crushed cashews. Top them with grated cheese, bake and relish these mouth melting cheesy bites.

These stuff peppers make perfect bite size appetizer. Can be served as side dish too with Indian meal. Choice is your…however you serve them, these are always a bit hit. Give this recipe a try and Happy Snacking!

Step by Step Instructions with Photos

1. Mix boiled & mashed potato with cottage cheese. Chop onion, chili, ginger, coriander, raisin and cashews. Keep aside.
2. Cut mini pepper in lengthwise, remove the seeds and veins. 
3. Preheat the oven at 220ºC / 350ºF. Line and lightly grease the baking tray with cooking spray or oil.

4. Heat oil in a pan and add onion, green chili and ginger. Cook till translucent and add chopped cashew and raisin. Sauté for a while.

5. Add in potato and cottage cheese with all dry spices and chopped coriander. Mix well.
6. Using small dessert spoon stuff pepper shells with potato-cottage cheese mixture, sprinkle cheese and place on baking tray.

7. Bake at for fifteen minutes or until cheese turn golden brown. You can use broil option to melt and brown the cheese.
8. Serve hot. 

Recipe Card

Print Recipe

Stuffed Sweet Mini Peppers

Author: Rekha Nahata Cooking Method: Baking, Sautéing Cuisine: Indian Courses: Appetizers & Snacks Recipe Keys: D Delicious H Healthy recipe I Indian Chaat-Pakora V Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins Servings: 4 Best Season: Suitable throughout the year

Description

These stuffed peppers are little variation to Indian stuffed bell pepper recipe. To make this recipe I used spiced potato filling along with paneer and crushed cashews. Top them with grated cheese, bake and relish these mouth melting cheesy bites.

Ingredients

Servings

• 15-20 pc Sweet Mini peppers
• 1 cup Potato (boiled & mashed)
• ½ cup Cottage cheese/paneer
• 1 medium Onion (chopped)
• 1 inch Ginger (finely chopped)
• 3 Green chili (finely chopped)
• 2-3 Tbsp. Coriander (finely chopped)
• 2 Tbsp. Cashews (chopped)
• 1 Tbsp. Raisins (chopped)
• 1 Tsp. Oil
• 1 Tsp. Cumin seeds/ Jeera
• 1 Tsp. Red chili powder
• 1 Tsp. Cumin powder
• 1 Tsp. Garam masala
• 2 Tsp. Mango powder
• ½ cup Cheese (grated (I used half mozzarella & half cheddar))

Instructions

1. Mix boiled & mashed potato with cottage cheese. Chop onion, chili, ginger, coriander, raisin and cashews. Keep aside.

2. Cut mini pepper in lengthwise, remove the seeds and veins. 

3. Preheat the oven at 220ºC / 350ºF. Line and lightly grease the baking tray with cooking spray or oil.

4. Heat oil in a pan and add onion, green chili and ginger. Cook till translucent and add chopped cashew and raisin. Sauté for a while.

5. Add in potato and cottage cheese with all dry spices and chopped coriander. Mix well.

6. Using small dessert spoon stuff pepper shells with potato-cottage cheese mixture, sprinkle cheese and place on baking tray.

7. Bake at for fifteen minutes or until cheese turn golden brown. You can use broil option to melt and brown the cheese.

8. Serve hot. 

Note

• In this recipe you can use color bell pepper if mini pepper are not available, for this recipe you will need 6 medium size bell peppers.

 

Keywords: Delicious, Homemade, Healthy