As food bloggers, we are trying and testing out recipes all the time. I post my daily food on Instagram and Facebook almost everyday. However, I noticed something very funny. Throughout winter I really haven’t had a decent ‘party’ at home. Friends have dropped by, and we’ve met them outside, but we’ve not had an actual party. It’s very surprising how sometimes we get caught with so many things that entertaining does take a back seat.
Finally, I decided to have a few friends come over for some wine and snippets. Around the kitchen table, laughs and discussions about everything happened. Wine flowed as the spicy paneer was devoured. This unique looking chili kept our conversation going for at least 3o minutes. Food, wine, and friends are so magical.
Every now and then, the boys get to pick a unique vegetable or fruit to try. This time it was Shishito peppers. I had never used this before, and I am not disappointed at all. I had heard that the thin skin and mild spice work well just sauteed with soy sauce. I decided to stuff them with a mildly spiced peanut powder, and it worked very well. In just a bite, you get the crunch, spice, sweetness, and a little bit of heat all in one. These peppers not only look beautiful, but are also something which works well for this purpose too. A perfect little snack which goes very well with cocktails.
- 20 Shishito Peppers or Anahiem peppers
- ½ cup roasted peanuts
- 1 tsp coriander seeds
- 1 tsp red chili powder
- ¼ tsp mango powder(amchur)
- ¼ tsp chaat masala
- ⅓ tsp turmeric powder
- ½ tsp sugar
- ½ tsp salt
- 1-2 tsp oil
- Slit the peppers on one side, keep aside.
- Crush peanuts and coriander seeds to a coarse powder. Mix the other ingredients with it for the stuffing. Take a tsp of stuffing and carefully stuff it in the peppers. Line it on a baking sheet.
- Drizzle oil over the peppers and bake at 350 degrees for 15 minutes. Alternatively, you could cook this in a non-stick pan covered.
- Serve as an appetizer or as a side with rotis.
You could powder the peanuts and coriander to a coarse texture or fine. It's totally up to you.
These peppers are quite delicate, so if you over bake, they will lose their shape. If you use anahiem peppers, they can be browned and baked longer.
A lot of work involved stuffing those little peppers…but they look worth all the efforts!
Just lovely, Ash! I’m so glad you carved out some time to celebrate friendship over wine and snippets, as you say. Good times always happen when the wine is flowing, there is good cheer and tasty food to share! This dish looks amazing and your photography is just gorgeous. 🙂 Thanks for sharing, my friend. Enjoy the rest of your week!
These look delicious, Ash — perfect with some wine and friends! I love spicy, full-flavored bites like this. Pinned. 🙂
Hello, Ash! This is such a beautiful recipe in every way! Love the delicate, unique flavours … and love your photos, too!
Perfect snacks for your gathering! I love stuffed anything!
Yummy Asha, delicious food, friends and wine is a combination that can never go wrong. Love all the clicks. Wish could grab some of those spicy bites right off the page 🙂
Such a unique and interesting recipe! I so agree Food, wine, and friends are so magical. This looks like one amazing get together 🙂
Yum! Love all the spices that you have used. This is inspiring me to make some stuffed okra today! 😀
What a great vegetarian version… And a very fragrant one with all those spices!
Just few days back i posted green chillies pickle, i looks very simillar to these.
I know, friends, family and food = good life 🙂
I will try this recipe with some other nut, i am allergic to peanuts 🙂 But green chillies—-oh i love 🙂
Beautiful pics:)
An incredibly interesting take on Pepper and Peanut. Two-thumbs-up recipe indeed. Standing-ovation worthy photography… so fresh … so green…so adorable.
Hugs. Thanks for the recipe, darl.
What a wonderful accompaniment! Peanuts are a great addition with those spices.
Thank you. It is