I still haven’t got used to this crazy Texas weather. It was 65 degrees yesterday, and today its freezing 25 degrees. The kids have started the winter holidays. During these chilly winter evenings all I want to do is curl up at the corner of the couch with my cozy slipper socks, a throw and a good book. The dinner can wait, but can it really? Well this is what happened…. Some parathas, some really hot stuffed jalapenos on the side & a bowl of yogurt. Quick & Simple.
The stuffed peppers can be cooked really fast. They are stuffed with healthy chickpea flour, they are not deep fried and they are so hot that you need to make only a little bit of it, & they are good & spicy enough for a lazy & chilly evening meal.
WARNING: Please use gloves when you are handling Jalapeno Peppers.
- 3 Large Jalapeno Peppers
- 1/2 Cup Chickpeas Flour (Besan)
- 1 Teaspoon of Coriander Powder
- 1/2 teaspoon Garlic Paste
- A Pinch of Asafoetida/Hing
- 1 Tablespoon of Lime Juice
- 2 Tablespoon of Oil
- 1/2 teaspoon Jeera/Cumin Seeds
- 1.5 Tablespoon of Oil
- Some more Lime Juice
Wash & pat the Jalapeno Peppers dry. Cut the Jalapeno Peppers in to half. Scrape out the seeds & the membrane. Discard the seeds & the membrane.
Make a small slit in the halves of the Peppers.
Combine Besan/Chickpea Flour, salt, coriander powder, Asafoetida/Hing, Garlic Paste & the 2 tablespoons of oil. There should be enough oil to form crumbles with the Besan/Chickpeas flour. Do not add water. Add more oil if you need to, you will eat only a little bit at a time. (They are HOT! ).
Add the Lime Juice to the above mixture, mix it well & carefully stuff the Jalapeno halves.
Heat the 1.5 tablespoon of oil. Add the Cumin Seeds/Jeera. When they start to sizzle, place the stuffed Jalapeno Peppers on the skillet and cover & cook at low heat till the Peppers soften and they start getting slightly brown(charred). Covering & cooking at low heat is important, as this allows the chickpea to be fully cooked.
If there are any extra stuffing mix left, add it now to the oil. Turn the peppers around ocassionally till all the sides are equally done. The stuffing will turn slightly brown too.
Finish it off with about 1 tablespoon of Lime Juice.
Serve with Parathas, & yogurt on the side ( Believe me.. You will need the yogurt).
NOTE: This is a warning!! This turned out to be Very Very Hot. Just half a Pepper was enough for each of us. So if you think you are not ready to handle this heat, do not make this with Jalapeno. Try some other milder pepper, like the Poblano or Anaheim peppers.
A Frosty Winter Evening, a warm blanket covering a bunch of lazy bones, a good old movie, some Protein Stuffed Jalapenos to munch on…Now what else can beat this heat?
Here it goes to My Legume Love Affair: Sixth Helping – Hot & Spicy hosted by Suganya of Tasty Palettes, originally started by Susan of the Well Seasoned Cook.
Sending this to Culinarty’s Original Recipes
Stuffed Bell Pepper in Arrabiata Sauce