I love stuffed peppers and in this Bharwan Mirch – Gujarati Stuffed Peppers recipe, Anaheim peppers are stuffed with a mix of ground peanuts, chickpea flour, and spices.
Anaheim peppers:
Anaheim peppers are large California chile peppers with a mild flavor and a low heat level that’s tolerable for most people. They are available in most grocery stores.
How to make Bharwan Mirch – Gujarati Stuffed Peppers:
Rinse and pat the peppers dry.
Lay the pepper on its side. Cut the cut the top stem section of the pepper off. Also cut the pepper in half horizontally right through the middle. These peppers are large and we will spilt them into 2 halves. Further make a slit on the side for the stuffing. Repeat the process. Go in with the paring knife to dislodge the seeds and the membrane.
Additionally, in a spice mixer grind the raw unsalted peanuts. You can use either skinless or with skin.
COOK: Firstly, on low heat lets dry roast the chickpea flour for about 4 minutes in a pan until the chickpea will stop sticking to the pan.
Stuffing mix: First, in a mixing bowl add in chickpea flour. Second, add in salt, ground coriander powder, ground cumin powder, ground turmeric, brown sugar, red chili powder, ground peanuts, and sesame seeds. Mix well. Then, add in 3 tbsp oil and mix well. Use hands to mix well.
Further, fill the peppers with spice mix, drizzle ¾ tbsp oil on the mix evenly.
Next cook the stuffed peppers in a microwave for 5 minutes.
Furthermore, to finish off in a pan add in 2 tbsp oil. Heat the pan on medium-heat. Evenly place the peppers on the pan and cook for 4 minutes. Flip them midway with tongs through the cooking process. Finally transfer the peppers to a serving plate and enjoy.
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Moreover, try some of our other recipes:
Gujarati Kadhi – Yogurt Chickpea Flour Curry
Bharwa Aloo Baingan – Instant Pot Gujarati Eggplant Curry
Paneer Pav Bhaji – Instant Pot Pav Bhaji with Paneer
Bharwan Mirch – Gujarati Stuffed Peppers
Ingredients
- 4 anaheim peppers
- 1/2 cups chickpea flour (besan)
- 1 tsp salt
- 1/4 tbsp ground cumin (jeera powder)
- 2 tbsp ground coriander (dhaniya powder)
- 1 tsp ground turmeric (haldi)
- 1/2 tsp brown sugar
- 1/4 tsp red chili powder (cayenne pepper), add more if you like spicy
- 1/3 cup peanuts, raw unsalted (skinless or skinned) (3/4 cup ground peanuts)
- 1 tbsp sesame seeds
- 5 and 3/4 tbsp oil (divided)
Instructions
- Rinse and pat the peppers dry. Lay the pepper on its side. Cut the cut the top stem section of the pepper off. Also cut the pepper in half horizontally right through the middle of the stem. These peppers are large and we will spilt them into 2 halves. Go in with the paring knife to dislodge the seeds and the membrane. Further make a slit on the side for the stuffing. Repeat the process.
- Additionally, in a spice mixer grind the raw unsalted peanuts. You can use either skinless or with skin.
- On low heat lets dry roast the chickpea flour for about 4 minutes until the chickpea will stop sticking to the pan.
- Stuffing Mix: First in a mixing bowl add in chickpea flour. Second, add in salt, ground coriander powder, ground cumin powder, ground turmeric, brown sugar, red chili powder, ground peanuts, and sesame seeds. Mix well. Then, add in 3 tbsp oil and mix well. Use hands to mix well. Further, fill the peppers with spice mix, drizzle ¾ tbsp oil on the mix evenly. Next cook the stuffed peppers in a microwave for 5 minutes.
- Furthermore, to finish off in a pan add in 2 tbsp oil. Heat the pan on medium-heat. Evenly place the peppers on the pan and cook for 4 minutes. Flip them midway with tongs through the cooking process.
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