Stuffed Pepper Saak

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Stuffed Pepper Saak

Stuffed Pepper Saak
Stuffed Pepper Saak

"One dish I absolutely love when eating traditional Indian Gujarati Food. This dish is great for spice and non-spicy lovers, so don't be alarmed! The stuffing itself is delicious enough to be used in banana, poblano, yellow, or jalapeno peppers. It is normally made with peanuts, but this variation is made using almonds instead. Enjoy it with my Zucchini Rotli or Carrot Rotli recipes. About currymommy: thecurrymommy is one of the most popular women based food and lifestyle blog sites in the USA. thecurrymommy delivers all possible food-related stuff – recipes, videos, images, tips & tricks. All recipes include stepwise pictures which makes it easy even for beginners to cook. It is all about an Indian food blog with veg and non-veg recipes. Are you looking for simple recipes that are easy, tasty, and most importantly user friendly? Then this is the right place for you."

NotesYou can also steam the stuffed jalapeno peppers in a steamer with a basket for 15 minutes on medium-low.

Serves8

Preparation Time5 min

Cooking Time10 min

Cooking MethodSkillet

Ingredients

  • 8 peppers
  • 2/5 cup almond flour (or blended peanuts)
  • 3 tablespoons chick pea flour
  • 3 tablespoons dry coriander powder
  • 3 tablespoons oil
  • 1 tablespoon cumin powder
  • salt
  • red chili powder (optional)
  • pinch hing (asafoetida)
  • 2 tbsp water
  1. Cut a slit into each pepper and gently pull open to widen.

  2. Mix almond flour, chick pea flour, dry coriander powder, cumin powder, salt, oil, hing, and red chili powder (depending on spice level).

  3. Add water to the non-stick pan, place the stuffed peppers in it, and cover with a lid. THEN place the pan on medium low heat.

  4. SIDE NOTE: I highly recommend medium/low heat, adding water in the pan, and a lid during the cooking process. Reason-this dish can cause some alarming to the nasal passage. Hence, why I do not use oil to stir fry this dish but you are more than welcome to.

  5. Cook for about 10 minutes turning the peppers 2-3 times using tongs.

  6. Serve or refrigerate up to 3 days.

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