The winter still has a firm cold grip on the temperature. The landscape is still grey brown. The only way to counter the dullness is through Food, Fireplace and cozy blankets. I went to the market couple of weeks ago and spotted these mini sweet peppers. The lovely colors gave me an immediate warm rush of joy. There are a few ways to use these Peppers. You can make different types of fillings, with Potatoes and Peas like a samosa or Olive and Sundried tomatoes. I tried another way that is even easier to feed a crowd.
I may love my dark and moody images but sometimes the white feels so good especially on a dark winter day so I went right ahead and took one picture with white background. Which one do you like better? What kind of pictures you would like to see more?
Stuffed Sweet Mini Peppers
- Mini Peppers – about 25 to 30
- Sesame Seeds – 1/3 cup roasted
- Indian Poppy Seeds – 1/4 cup roasted
- Peanuts – 3/4 cup Roasted
- Rice Flour – about 2 TBsp – roasted
- Garam Masala – 1 Tbsp or more per taste
- Salt per taste
- Sugar 1/2 tsp (optional)
- Olive or Canola Oil about 1 to 2 Tbsp
- Cheese – 4 cheese blend or Mexican cheese
- Wash and Dry Mini Peppers. Cut Mini Peppers in half lengthwise. Remove seeds.
- Preheat oven to 350 degrees.
- Roast Poppy seeds, Peanuts, Rice Flour and sesame seeds separately. Each of them will have different roasting times due to variation in size. I prefer to roast them on the stove top instead of in the oven so I can control the process.
- Grind Poppy seeds, Peanuts and sesame seeds together to a fine powder. Add Rice/ flour and rest of the spices, salt and sugar. Combine to mix well. Now add oil to make this a wet mixture and set aside.
- Fill in the prepared mixture in the Mini peppers. Top it with cheese so as to cover the peppers and bake for about 15 minutes.
- Remove from the oven.
- Sprinkle some more cheese over the peppers and serve warm.
- You can prepare the peppers in advance in an ovenproof dish, cover them in plastic wrap and refrigerate. When it’s time for guests to arrive, put them in the oven so they are ready to be served. Add couple of minutes to baking time if they are still cold.
Note: If you do not have Poppy seeds, substitute with 1/3 cup of roasted Cashews.