Stuffed Mirchi (Peppers)

Stuffed Peppers Indian style (Vegan) – Crispy golden brown on the outside, flavorful vegetable filling on the inside, Upgrade your game day snacks!

Stuffed peppers are a common dish. Mostly bell peppers are stuffed with a filling of meat, rice, grains and then baked whole.  Smaller stuffed peppers like Jalapeno poppers are also commonly stuffed with cheese or cream cheese fillings.  Similarly, this is a pepper stuffed with a vegetarian potato mash, flavored with some basic spices, battered and fried to a crispy golden brown. Crunchy on the outside with a kick of spice from the pepper, mild potato filling on the inside. This is a perfect weekend snack with a hot cup of Masala Chai, or serve as an appetizer on game night!

This recipe is very flexible.  You can use any pepper you like, from a mild bell pepper, to a medium banana pepper or a more spicier Jalapeno; depending on how much heat you can handle. If the pepper is hot, make the filling mild or vice versa to ensure a balance of flavors.  The filling is made of flavored mixed vegetables, you can add any veggies you like with the potato base. Rice flour is the secret in the batter which makes it nice and crispy on the outside. Based on the size of your peppers, the amount of filling needed will vary.

Looking for something different for your party apps – this is it. Try it out!

Makes 6 large (1″ wide, 7″ long)

Level of Difficulty: Medium

Time: 45 mins

Ingredients for the Filling:

• 3 cup mashed potato 
• 1/2 cup green peas (frozen works great, no need to precook)
• 1/2 cup of sliced green onion (green and white parts too)
• 1/4 cup of chopped cilantro
• 1 tsp salt
• 1/2 tsp turmeric (haldi)
• 1 tbsp Chaat Masala (I prefer MDH brand)
• 1/2 tsp Cumin Coriander Powder
• Optional: Chili powder or flakes to your taste depending on spiciness of pepper
• Optional: 1 tbsp fried garlic
• Optional: 1/2 cup of small diced cabbage (gives a nice crunch to the filling)

Ingredients for the Batter:

• 1 cup Chick pea flour (besan)
• 3 tbsp Rice flour
• 1/2 tsp salt
• 1/4 tsp turmeric (haldi)
• 1/8 tsp Chili Powder, chili flakes or 1 diced fresh green chili
• 2 tbsp chopped cilantro 
• 1/2 cup water

 

oil for frying

Method:

For the batter: In a shallow bowl (large enough for the peppers), mix together all the ingredients into a smooth batter and set aside.

For the filling: In a bowl mix together all the filling ingredients using a fork to mash the potatoes and peas. Some larger chunks is ok.

Prep the peppers:  Cut a slit in the peppers long ways, do not cut through to the other side. Do not cut the top off. Using a spoon scrape the inside and remove all the seeds and white ribs of the peppers as much as you can.

 

Fill the peppers with the stuffing as shown.  Add extra filling, the ends do not have to meet and close in the middle, it is meant to be over stuffed.

Cook:

• Heat Oil on Medium high in a shallow frying pan, large enough for the size of the pepper you are using.
• Gently dip the peppers in the batter. You can use a spoon to pour the batter on the pepper, be sure the entire thing is covered in batter.
• Gently lay the pepper in the hot oil.
• Gently turn and fry till its golden brown on all sides. Remember only the batter needs to cook, the stuffing is already cooked.
• Serve immediately with chutney of your choice. Green chutney, imli, ketchup or even a Herb Raita (not vegan) would be a great accompaniment.

Tips:

• No time to boil potatoes? Here is a time saver: You can use mashed potato flakes, just make it very stiff so it can hold its shape.
• To reheat leftovers, use a toaster oven to get the same crispness back
• Have leftover filling, no worries. Its a perfect filling for a grilled vegetable sandwich, or inside a dosa. Add tempering (wagar) and you can eat it with roti as well.