Fire the peppers over a hot grill or gas stove to burn the skin. Cool; peel & slit one side for stuffing.
Mix the goat cheese, green onion, serrano, currants, fenugreek & salt. Stuff inside the peppers. Brush the peppers with olive oil & spread on a parchment paper lined sheet pan. Sprinkle the kalonji seeds on the cheese peeking out of the peppers.
Bake for 15 minutes or until they are bubbly. Remove & let the peppers rest for 2-3 minutes.
Drizzle with a bit of olive oil before serving.
Replace cheese with grated fresh corn for a vegan version, or the currants with a nut of your choice.
Replace cheese with cooked lentils or beans that have been mashed or puréed.
Serve as a starter or side dish with mint coconut chutney.