For this recipe, we used the stuffing for baby eggplants from Chandra Padmanabhan’s Dakshin. (See that recipe HERE). Our addition: boiled potatoes and crushed peanuts. The peppers used here are of the Anaheim variety (and look like Bhavnagri chillies in India).

vegetable vendor

Bhavnagri peppers on the right. Vegetable vendor in Assam, India.
Flickr Creative Commons.

For 10-12 Anaheim peppers, about 6 inches long:

Soak a walnut-sized ball of tamarind in 1/4 cup warm water and extract the pulp.

Boil and mash potatoes – total 1.5 cups mashed.

Roast and coarsely crush 3 tablespoons peanuts.

Slit the peppers vertically, keeping the stalks intact, and remove the seeds. Put them in a microwave safe dish, add a teaspoon of water, cover and steam on HIGH for 2 to 2.5 minutes, until they soften just a bit.


For the Stuffing
1/2 cup dry or fresh grated coconut – dry roast it until brown

Fry in one tsp oil1 tablespoon coriander seeds, 3/4 tablespoon urad dal, 3/4 tablespoon chana dal, 1 tsp cumin seeds, 1/4 tsp asafoetida (hing), 10 dry red chillies. Saute for 2-3 minutes.

Let it cool and grind it to a fine paste with coconut, some salt, 1/4 tsp turmeric and the tamarind pulp.

Heat 2 tsps oil in a heavy-bottomed wide pan. Add 1 tsp each urad dal and chana dal, after 10 seconds add 1 tsp each cumin and mustard seeds and 1 broken red chilli. When the mustard seeds pop, add 6-8 curry leaves, the stuffing, mashed potatoes and peanuts. Stir, take it off the flame, and cool a bit. Check for salt and heat level. Add a teaspoon or two of lime juice if you wish.

Fill the peppers carefully with about 2 tablespoons stuffing each.

Roast in a cast iron pan or on a grill until slightly charred on both sides.

Serve with rotis or rice and kadhi.

- J.


Sending this to Nandita @ Saffron Trail for Jihva for Chillies. The event was created by Indira of Mahanandi.


Food for Thought

What stops the ‘State’? The Indian state’s pathetic response to the issue of child labour. @ Work An Hour

Sponsoring Hate: The corporates who sponsor the O’Reilly Factor on Faux News. (More @ dailykos)

Hans Rosling examines where various countries lie on the development curve @ My Dhaba

Morganna: The Adventures of an Ethical Omnivore in Training @ Tigers and Strawberries

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  1. pelicano says:

    Oh, you dear, dear people!!! I had no idea that Bhavnagri chiles were the same as…you know, the name was changed to “New Mexico” chiles now…I forget why, but at the time it sounded like a good idea. :-) But, I’m so excited to learn this, as Anita is always going on about them… ;-)

    Just this morning I had made a Marathi version of stuffed chiles, but these look pretty good, and since I enjoy chiles, as well as some of your other creations, I imagine that I’ll like these.

    thanks pel, for reminding us of the ‘new mexico’ bit. have added that to the post. do post your marathi recipe if you can. – b.

    pel, am removing the reference to new mexico. In the pepper reference that I have – both the red and green new mexico variety are a bit wrinkly. they are also designated hotter than the anaheim. will do some more digging around and update accordingly. –jai

  2. musical says:

    Lovely chillies! Good one, folks :)

  3. Jyothsna says:

    I read peppers and thought bell peppers! Now I have to learn American English to understand foodblogs…peppers = chillies, new mexico = bhavnagari, sweet potatoes = yams,……. omg, the list is long!!

    new mexico may indeed be bhavnagri…but both of them aren’t anaheim. sorry for adding to the confusion. will dig some more and update when i am done with that. –jai

  4. Linda says:

    Yep those are anaheims alright! I rarely buy ‘em but next year, I would like to grow some. Now please tell me I can boil the peanuts before I stuff them :)

    Looks gorgeous!

    how will any of those boiled peanuts be left for the stuffing?..yummy as they are. in theory sounds good :-) –jai

  5. Anita says:

    Bahvnagri mirchi can be pretty hot sometimes…aren’t Anaheims always mild?

    yeah, they are mild but as hot as i can take. i’m a a wimp. and they are a shade lighter. but they do look very similar. -b.

    you have planted some seeds of doubt there ! changed post to say that they “look like” bhavnagri. still captures the intent that you can use bhavnagri for this recipe – shape and lengthwise. –jai

  6. Asha says:

    HOTTTTT!!!! Looks hot but probably not as hot as Banana peppers ,I am sure.I am salivating,stuffing ingredients sounds great.I grew some Poblanos this year,stuffing these would be great too.Thanks guys:))

    yup – anaheims are 2-3 on my handy dandy “hotness” chart and banana peppers are at 6/10. The stuffing is quite tangy and hot. Our poblanos haven’t produced anything yet. this year we’ve had some yo-yo weather. pepper flowers dont like it more than 95 F and we have had spurts of 100+ :-( -jai

  7. viji says:

    A hot and lovely recipe Bee. Very neat. Viji

  8. archana says:

    These chillies with spicy stuffing would taste gr8 with khichdi/rice and kadhi :) Liked your recipe.

  9. Lakshmi says:

    Dear bee n Jai
    They look perfect and yummy too. Lovely Entry to JFI.

  10. Manasi says:

    Nice one guys!!! would love these with Kadhi-rice!!

  11. Dhana says:

    I want to reach out and get one NOW!!!!

  12. Hima says:

    Yummy. Looking great and very nice entry. I made mirchi bajji with the same anaheim peppers.

  13. Padma says:

    Lovely stuffed peppers..nice photos and good write-up!

  14. roopa says:

    wow thats a very hot snack for a rainy day… yummy…

  15. richa says:

    look at those grill marks :) YUM :)

  16. Kanchana says:

    Wow! what a great recipe for JFI chillies!


  17. Kanchana says:

    Oh yeah, I LOVE the picture of the market! Look at all those vegetables and the colors!


  18. Savithri says:

    Wow! I love the grill marks on your chilies:) They look awesome!

  19. Priya says:

    I love the sights and smell of Indian vege markets. Your picture is superb.

  20. sharmi says:

    that stuffing sounds scrumptious. looks so good. this is a great idea instead of deep fried baajis.

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