Stuffed Baby Peppers

There are umpteen ways to stuff peppers - this recipe will work for 4 large peppers as well. Orange and red are best but poblano is also delicious roasted and stuffed. 

makes 16 peppers


1 lb (~16) baby peppers

1 ¼  cup (190 g) goat cheese

2 stalks green onion sliced

1 serrano pepper minced

½ cup currants

2 Tbsp fenugreek leaves, dried

pinch of salt

2 Tbsp of EVOO

pinch of kalonji seeds


  1. Preheat oven to 350F. Fire the peppers over a hot grill or gas stove to burn the skin. Cool, peel, and slit one side for stuffing.  
  2. Mix the goat cheese, green onion, serrano, currants, fenugreek and salt.  Stuff inside the peppers. Brush the peppers with olive oil and spread on a parchment paper lined sheet pan. Sprinkle the kalonji seeds on the side where cheese is peeking out of the peppers. 
  3. Bake for 15 minutes or until the cheese is a bit bubbly. Remove from the oven and let the peppers rest for 2-3 minutes. Drizzle with EVOO before serving. 

ideas / variations

  • 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 a side dish with mint coconut chutney.