Stuffed Peppers with Jackseed Masala
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
2-3
Prep Time
10 minutes
Cook Time
30 minutes
These stuffed sweet baby peppers are bursting with bold flavours from the rich Jungle Jackseed Masala and fresh herbs. Roasted until tender and slightly caramelised, they make a delicious appetiser, side dish, or light meal. A squeeze of lime at the end brings everything together beautifully!
Ingredients
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200g sweet baby peppers or capsicums (tip: use gloves if using the latter)
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200g Jackseed Masala
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1 tbsp finely chopped coriander
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Juice of lime
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Olive oil, for drizzling
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Salt and pepper to taste
Directions
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Slice the peppers in half lengthwise, keeping the stalks on if possible. Gently remove the seeds with a teaspoon and discard.
Season the peppers with salt, pepper, and olive oil.
Gently fill the peppers with the Jackseed masala.
Place the peppers on a lined baking tray and drizzle with olive oil.
Cook on the top shelf of the oven for approximately 30 minutes, or until the peppers are tender when pierced with a fork.
Serve immediately with a squeeze of lime and freshly chopped coriander.