Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Hot Stuffed Cherry Peppers

It’s been a while since I bought cherry peppers. I believe it was in Houston about 4 years ago. Last weekend I found them again at a price I like to pay, here in Ohio at a nearby grocery shop called Rulli Brothers. This local Italian grocery shop is old, located in a 60 to 70 year old building. I gathered from reading the local newspaper Vindicator that because of some family financial problems, the brothers closed this shop for several years and recently reopened it for business. I think this also contributed to the whole dilapidated look and feel of the shop.

At first being new to this area, not knowing the history, we were hesitant to try this shop. After a while we came to know that they sell mainly local produce and meat. After seeing how busy the parking lot always was, one fine day, we braved, liked what we saw, now regularly shop at this local grocery. Every week, I would find something interesting to buy at an affordable rate and last weekend I eyed cherry peppers and other varieties of peppers priced at 50 cents per pound. Needless to say I came home as a happy person with lots of peppers.

Cherry Peppers

First I wanted to stuff them with potato filling and dip them in besan batter and deep-fry them in oil like egg pakora. But these past few days it has been very hot here with temperatures touching almost 90° F. The idea of oily food didn’t appeal to me. So I prepared stuffed, roasted cherry peppers.

Recipe:

Ingredients for stuffing
1 cup of roasted chana dal
Half cup of cut dry coconut pieces
Small marble sized tamarind
4 red chillies
1 tsp of cumin seeds
1/4 tsp of salt

Powder them all together in a Sumeet mixie jar or in a food processor. This is your filling.

Roasted Chana dal,  Dry Coconut Pieces, Tamarind, Red Chilli, Cumin Seeds Powder of Coconut, redchilli, tamarind, cumin, salt and roasted chana dal

Stuffed Cherry Peppers Stuffed Cherry Peppers after 30 minutes of cooking

Preparation:

Wash the cherry peppers and dry them with a towel. Cut the top off and remove the seeds from inside of each pepper. Fill the well in each pepper to the top with the roasted chanadal-coconut powder prepared earlier.

In an iron skillet, take about one tablespoon of oil, when it is hot, gently place the stuffed peppers. Leave space around them so that they will cook evenly. Reduce the heat to medium low and cover the skillet with a lid and leave them like that undisturbed for about 30 to 40 minutes. By the end of cooking, the bottoms will be brown, and the sides and top are cooked in their own moisture.

Even though they are feared as hot ones, they are surprisingly mild and sweet cooked in this way and also because of the filling. No upset stomachs with this recipe, I can guarantee you that.

Roasted Cherry Pepper stuffed with Chana Dal Powder, on the background Spinach dal  & Rice
Stuffed cherry peppers with spinach dal and rice.

Posted by Indira©Copyrighted in Green Chillies, Chana Dal-Roasted (Dalia) (Wednesday September 14, 2005 at 9:13 am- permalink)

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8 comments for Hot Stuffed Cherry Peppers »

  1. Looks yummy. The recipe is interesting, havent heard of cherry pepper, will look for it in the grocery shop.

    Comment by kaleidoscope — September 14, 2005 @ 11:35 am

  2. Hey Indira,
    I am so glad to have found your blog. You present information with details and the zeal that it really feels I am referring to a live source .
    Also, you have a good eye for object photography. Are you a professional photographer ?
    Your blog inspires me a lot.
    Cudos for your excellent work.

    Sakhiya

    Comment by Sakhiya — September 14, 2005 @ 11:50 am

  3. K.. They look like small green bell peppers and taste like them too.

    Sakhiya… thank you for your kind words. I am just an amateur with a digital camera.

    Comment by Indira — September 14, 2005 @ 7:58 pm

  4. Awesome blog! Mouthwatering recipes. Shall be back…

    Oh.. btw, thanx for that commetn on my blog :)

    Cheers..

    Comment by aNTi — September 14, 2005 @ 11:14 pm

  5. This looks delicious. My local Costco sells small sweet peppers that come in a pack with red, yellow and orange mixed. I’m always looking for ways to use them because I know they are full of antioxidants.

    By the way, I sent a friend to your blog who loves Indian food. He told me he was drooling on the keyboard, the food looks so good.

    Comment by Kalyn — September 15, 2005 @ 12:17 pm

  6. These look yummy! Can we use the same recipe for bell-peppers, banana-peppers, etc.? Have you ever tried them?

    And your pictures are very precise. You must be a good photographer.

    Comment by vj — September 15, 2005 @ 4:23 pm

  7. Anti… thanks!

    Kalyn… really, costco in your area sell these? We do have membership in Pittsburgh Costco, I will definitely check for them during my next visit. Thanks for the word and I am glad your friend liked this site.

    VJ…Yep, I often use the same filling for banana peppers. you know, sometimes I substitute roasted chanadal with roasted peanuts or roasted sesame seeds.This version is also quite tasty.
    All credit goes to the digital camera and also to my hubby Vijay for his helpful suggestions and tips. Thanks.

    Comment by Indira — September 16, 2005 @ 9:50 am

  8. Wow! This looks so yum. Never occured to me to make a filling out of coconut chutney and stuff it inside peppers. Sort of a savoury kozhukattai. Will try it. Great set of recipes here.

    Comment by ammani — September 21, 2005 @ 3:11 pm

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