FOODTaxiwallaPeppers, vegan, vegetarian, veganlife, veganfood, vegandiet, healtyfood, foodblog, vegetables, greendiet, foodcoma, foodporn, stuffedvegetables, stuffedpeppers, stuffing, veganstuffing, dinersides, quicksnack, healthysnackComment

Stuffed Peppers

FOODTaxiwallaPeppers, vegan, vegetarian, veganlife, veganfood, vegandiet, healtyfood, foodblog, vegetables, greendiet, foodcoma, foodporn, stuffedvegetables, stuffedpeppers, stuffing, veganstuffing, dinersides, quicksnack, healthysnackComment
Stuffed Peppers

When it's a weekday, the cooking resorts to something that is quick or something that can be prepped in advance. This week, we made Stuffed Peppers, Indian style. It turned out to be an excellent side for dinner but it can be also eaten by itself as a snack.

This is super easy because the ingredients are very simple. With the prep and cooking it took only about 40 minutes. All you need is to prepare the filling:

  • Handful of grated coconut
  • 4-5 Tbsp of Coriander powder
  • Salt, turmeric, chili powder to taste
  • Roasted peanuts (crushed in a mixer, coarsely)
  • 1 Tsp Green chili paste
  • Cilantro, chopped
  • 4-5 tbsp of chickpea flour (as the binding agent)
  • Vegetables of your choice
  • Oil

Mix all the above ingredients using some oil and let sit for 10-15 mines before stuffing the peppers. Given we like our peppers roasted, we lightly coated them with oil and put them in our tiny toaster oven for about 20-25 minutes.

We had some extra filling so we also stuffed some baby potatoes. Halve the potatoes and slit it in cross (vertically and horizontally, see picture below) to create space for the filling. These were then cooked in the microwave for 6 minutes. This would cook them about 90%. To pack it with some extra flavor, saute some onions and then cook the potatoes for a few minutes until they are completely done and have blended with the onions.

Stuffed pepeers before they were put into toaster for roasting...

Stuffed pepeers before they were put into toaster for roasting...

Potatoes halved and slit in a cross to stuff the filling...

Potatoes halved and slit in a cross to stuff the filling...

Spice lovers can try this with Jalapeno peppers...

Spice lovers can try this with Jalapeno peppers...

The onions are optional can be totally skipped if you just prefer the potatoes. This stuffing can be made and stored in the refrigerator and can be used to make a quick snack for yourself or for your guests! The filling is very versatile and can be used in any vegetable of your choice. You can also try this with:

  • Baby eggplants
  • Okra
  • Jalapeño peppers if you like it hot,
  • Zucchini
  • Tomatoes
  • Mushrooms

Do let us know if you tried this with any other vegetable and we would love to know how it turned out!