Stuffed Sweet Mini Peppers
Those sweet mini peppers really are little flavor-packed gems! Their vibrant colors and crunchy texture make them so versatile, whether tossed into a salad, grilled for that smoky flavor, or stuffed with delicious fillings. Plus, their natural sweetness makes them perfect for snacking, and the fact that they’re loaded with vitamin C and fiber just adds to their appeal. I can see why you love experimenting with them—they’re the perfect ingredient to get creative with in the kitchen!
This dish combines the richness of Indian spices with the natural sweetness of the mini peppers, creating a perfect fusion of flavors. It’s a great way to introduce an Indian flair to a globally loved ingredient!
That Indian twist sounds absolutely delicious! Stuffing those sweet mini peppers with a spiced potato and paneer filling, along with the crunch of crushed cashews, adds so much flavor and texture. It's a creative variation on the classic Indian stuffed bell pepper recipe, and the addition of grated cheese on top elevates it to a whole new level. Baking the peppers until they’re golden and bubbly makes for irresistible, mouth-melting cheesy bites.
These stuffed mini peppers sound like the perfect bite-sized appetizer! Whether served as a tasty side dish alongside an Indian meal or enjoyed as a snack, they’re sure to be a hit with everyone. The combination of spiced potato, paneer, cashews, and gooey cheese wrapped in those sweet mini peppers is a flavor explosion.
It’s such a versatile dish that can fit any occasion, and I love how it balances Indian spices with the natural sweetness of the peppers. Definitely a must-try recipe for those looking to spice up their snack game! Happy snacking indeed!
Step by Step Instructions with Photos
- Mix boiled & mashed potato with cottage cheese. Chop onion, chili, ginger, coriander, raisin and cashews. Keep aside.
- Cut mini pepper in lengthwise, remove the seeds and veins.
- Preheat the oven at 220ºC / 350ºF. Line and lightly grease the baking tray with cooking spray or oil.
- 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.
- Add in potato and cottage cheese with all dry spices and chopped coriander. Mix well.
- Using small dessert spoon stuff pepper shells with potato-cottage cheese mixture, sprinkle cheese and place on baking tray.
- Bake at for fifteen minutes or until cheese turn golden brown. You can use broil option to melt and brown the cheese.
- Serve hot.
Recipe Card
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.
- 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))
Mix boiled & mashed potato with cottage cheese. Chop onion, chili, ginger, coriander, raisin and cashews. Keep aside.
Cut mini pepper in lengthwise, remove the seeds and veins.
Preheat the oven at 220ºC / 350ºF. Line and lightly grease the baking tray with cooking spray or oil.
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.
Add in potato and cottage cheese with all dry spices and chopped coriander. Mix well.
Using small dessert spoon stuff pepper shells with potato-cottage cheese mixture, sprinkle cheese and place on baking tray.
Bake at for fifteen minutes or until cheese turn golden brown. You can use broil option to melt and brown the cheese.
Serve hot.
- 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.
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