These delectable little peppers add robust flavors to your ordinary dinner.
These Indian Stuffed Jalapeño Peppers are very generously stuffed with Indian spices and besan ( chickpea flour). It’s such a tasty combination. The stuffing takes it to a whole new level.
Don’t be scared of this recipe if spicy food is not your thing. Jalapeño peppers are not very spicy and we are removing their seeds in the preparation. So the spicy heat level is substantially lower.
Jalapeño peppers provide a great base for the stuffing as they can hold a good spoonful of it in each cavity.
Indian Stuffed Jalapeño Peppers are bold and beautiful !! ( yes bold and beautiful go hand in hand in my dictionary)
Hubby and I couldn’t stop ourselves from eating. But there is no guilt, the ingredients in this dish are just all too good for you. We are using very minimal oil as well. Chickpea flour is a great source of plant protein-an added bonus !
Personal note: My dad and mom used to love making these peppers every so often. Every time, dad would find them in farmer’s market, he would bring them home. Mom knew how much he liked them . So she would whip out these beauties often. They both have passed away years ago. We make these stuffed peppers and few other things that they loved. A great way to cherish and re-live the beautiful memories of all good things we shared as a family. I’ll always think of them whenever I make this recipe.
Indian Stuffed Jalapeño Peppers is a tasty recipe which is made in variety of ways in different parts of India. This recipe varies as you travel in different parts of India.
Generally for stuffing, besan (chickpea flour) , grated coconut or crushed peanut is mixed with different spices and finished off with lemon or lime juice or tamrind.
This Stuffed jalapeño peppers is a tasty vegetarian recipe. You will love the combination of all the flavors and freshness of the dish.
The tangy lime juice reduces the bitterness/ hotness of peppers and makes it more tasty. They are addictive so you will keep making and enjoying them over and again.
They are great appetizer/ finger food for the parties. You can serve it as a regular side dish to complement a rice or quinoa dish. Check out our collection of delectable Rice Recipes for easy dinner ideas.
Ingredients:
6 Jalapeño Peppers
1/2 cup Chickpea Flour (Besan)
1.5 Tablespoon Oil
1 tablespoon Cumin-Coriander Powder
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Pepper powder
Juice of 1 Lime
1/4 tsp Asafetida ( optional)
Salt to Taste
Instructions:
To make the stuffing:
Heat the heavy bottom pan on medium heat. I prefer my Calphlon Heavy Bottom pan for this recipe. Add chickpea flour. Dry roast the flour for a minute.
Add cumin-coriander powder, garam masala, turmeric powder, red pepper powder, asafetida and salt. Keep stirring and roasting it for few minutes. The mixture should feel warm and you should sense nice aroma from the herbs.
Turn the heat off. Add the lime juice when the mix cools down some. If the mix is very dry, sprinkle a few drops of water or oil. Your delectable stuffing is ready.
To Stuff the peppers:
Wash and dry the jalapeno peppers .
Using a sharp knife, make a slit in each pepper, carefully de-seed the peppers.
Carefully stuff each jalapeno pepper till it is full.
To stir-fry stuffed peppers:
Heat the pan till it is just hot. Spread 1 tbsp of oil. Make sure it coats the pan thoroughly. Place the stuffed peppers on the pan. They should sizzle as you place them on the pan.
Cook covered for a minute or two. They should char brown on the bottom.
Roll them over carefully to cook the other side. Repeat till the skin of the peppers looks wrinkled and cooked and lightly charred and browned. ( about 5-7 minutes total on medium high heat) Serve warm and enjoy !!
Note:
You can bake these Indian Stuffed Jalapeño Peppers as well.
Preheat an oven to 350F. Brush the stuffed peppers with oil. Place them the stuffed-side down on a baking sheet. Bake till they are soft and cooked.
Rotate the peppers and bake further till all sides are cooked and lightly browned. Serve warm and enjoy !
♥We would love to hear your feedback . Do let us know how you like this post by leaving a comment and rating it so other readers know it too.
And while you’re at it, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!
Want to save it for later? Check our Pinterest Board for more recipe ideas and creations. Pin this recipe for later use.
Indian Stuffed Jalapeño Peppers
An easy recipe for stuffed jalapeño peppers that are loaded with aromatic Indian spices and chickpea flour and lightly stir fried.
Ingredients
- 6 Jalapeño Peppers
- 1/2 cup Chickpea Flour Besan
- 1.5 Tablespoon Oil
- 1 tablespoon Cumin-Coriander Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Pepper powder
- Juice of 1 Lime
- 1/4 tsp Asafetida optional
- Salt to Taste
Instructions
To make the stuffing:
- Heat the heavy bottom pan on medium heat. I prefer my Calphlon Heavy Bottom pan for this recipe. Add chickpea flour. Dry roast the flour for a minute.
- Add cumin-coriander powder, garam masala, turmeric powder, red pepper powder, asafetida and salt. Keep stirring and roasting it for few minutes. The mixture should feel warm and you should sense nice aroma from the herbs. Turn the heat off. Add the lime juice when the mix cools down some. If the mix is very dry, sprinkle a few drops of water or oil. Your delectable stuffing is ready.
To Stuff the peppers:
- Wash and dry the jalapeno peppers .
- Using a sharp knife, make a slit in each pepper, carefully de-seed the peppers.
- Carefully stuff each jalapeno pepper till it is full.
To stir-fry stuffed peppers:
- Heat the pan till it is just hot.
- Spread 1 tbsp of oil. Make sure it coats the pan thoroughly.
- Place the stuffed peppers on the pan. They should sizzle as you place them on the pan.
- Cook covered for a minute or two. They should char brown on the bottom.
- Roll them over carefully to cook the other side. Repeat till the skin of the peppers looks wrinkled and cooked and lightly browned. ( about 5-7 minutes total on medium high heat) Serve warm
You can bake these Stuffed Jalapeño Peppers as well. Preheat an oven to 350F. Brush the stuffed peppers with oil. Place them the stuffed-side down on a baking sheet. Bake till they are soft and cooked. Rotate the peppers and bake further till all sides are cooked and lightly browned.
*SOME OF THE LINKS IN THIS POST ARE AFFILIATE LINKS AND WE WILL RECEIVE A SMALL COMMISSION ( at no extra cost to you) IF YOU MAKE A PURCHASE AFTER CLICKING ON OUR LINK. THANK YOU FOR SUPPORTING OUR WORK HERE AT PROFUSIONCURRY !
Stuffed jalapeños looks mouthwatering. I can imagine the fingerling taste. Superb share.
I must try this yummy stuff as I love spicy dishes. Just yesterday I saw some Jalapenos but was wondering what to make and I did not buy them.
Omg!!! Looks at those stuffed chilies. It looks absolutely lip-smacking. This recipe is a bit different from our Gujarati regular stuffed. Would love to give it a try. Wonderful clicks. Thanks for sharing.
These stuffed Marcha with gramflour, used to be my parents favourite and now mine too, as soon as the cold weather comes I make them and devour with Bajra Rotla, we gujju add a bit of sugar:)
Love that stuffing spice mix, would be great on other veggies too! This looks yum:)
I’ve just made these because it’s mid-morning and I’m feeling peckish! Loved ’em! The tang of the lime that runs through the spices probably makes these addictive. Thank you SO much!
Susan, That’s so nice to hear that you loved the recipe. Thank you and keep enjoying!