Best Stuffed Baby Pepper Pakoras Recipes

Stuffed Baby Bell Peppers image

Provided by Food Network Kitchen

Time 50m

Yield about 24

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 pound assorted baby bell peppers (about 24)
1 small onion, diced
1 poblano chile pepper, seeded and diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
Kosher salt
1/2 pound ground pork
1/4 cup chopped fresh cilantro
3 ounces muenster cheese, diced (about 3/4 cup)
Lime wedges, for serving

Steps:

Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.

Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 9

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
1/2 medium onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/2 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers

Steps:

Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
Arrange the peppers on a platter and serve.