Stuffed Baby Peppers Recipe

serves 4  |  time:  30 minutes


baby peppers 1 lb [~16]
green onion, sliced 2 stalks
goat cheese 1 1/4 CUP [190 g]
serrano pepper, minced 1/2 CUP
currants 1 TSP
fenugreek leaves, dried 2 TBSP
salt pinch
olive oil 2 TBSP
kaloniji seeds pinch



  • Preheat the oven to 350°F .
  • 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.