Grilled peppers(with stuffing)

Farmers market in US reminds me of vegetable market back home....I make it a point to visit Thursday's Cumberland Valley farmers market. Amidst fresh veggies, fruits, herbs, flowers, rich green pepperoncini peppers caught my eye.  The pepperoncini is a sweet pepper that is both crunchy and somewhat bitter in taste.   

My inspiration for this recipe is "Tawa masala"; commonly served in north Indian weddings. This was a surprise for my husband.

(Servings: 4)

All you need:
Green pepperoncini :4
1 tbsp oil for cooking

For stuffing:
2 medium potatoes
2 tbsp crumbled cottage cheese
1 tbsp red chili powder
1 tsp dried coriander powder
Salt to taste
Lemon juice

How to prepare:
  • Wash and dry the peppers and cut a length wise slit to make a pocket. 
  • Boil, peel and then mash the potatoes.
  • Mix crumbled cottage cheese, salt, chili powder & coriander powder with mashed potatoes to prepare the stuffing.
  • Fill the pepper pockets with stuffing and keep aside.

How to serve:
  • Heat a non stick pan at medium to high heat. Add 1 tbsp oil and add stuffed peppers.
  • Sear the peppers to get a grilled skin on all sides. Avoid overcooking by turning time to time.
  • When peppers are grilled put them on serving plate, sprinkle some salt and lemon juice and serve hot with breads and soup!!

This pepper is often served as an appetizer or as a complement to an entree dish.