Peppers Stuffed with Coconut and Peanuts Recipe

I have been away from the blog for a week, owing to both laziness and lack of time. But, I did have my brother over his shiny new camera in tow and we ended up with some good and fun pictures of food we made over the weekend. So, without further adieu, here is presenting to you, probably my first vegetarian recipe – Peppers stuffed with coconut and peanut. And made with love. πŸ™‚

This recipe is very simple of make, but requires a little time and plenty of patience. πŸ™‚


Peppers Stuffed with Coconut and Peanut

Peppers Stuffed with Coconut and Peanut


One small coconut (grated)

One handful of roasted and unsalted peanuts (coarsely grated)

Peppers (Not to be confused with capsicums :D) – 10 medium to large sized ones

Jeera Powder – 1 Tsp

Coriander Powder – 1 Tsp

Ginger Garlic Paste – 1.5 Tbsp (Use less if you want to)

Salt (To Taste)

Oil – 3-4 Tbsp

Now for the part that requires patience (Quite a bit of it) πŸ˜€

Preparation and Cooking

1. Take each pepper and slit it from base to tip, lengthwise (For people who don’t understand lengthwise – The longer side :P)

2. De-seed each pepper through the slit made. (Be a little patient, use a sharp knife to do this. Using bare hands is a bad idea, since it burns after a while.)

3. In a flat pan, heat one tbsp of the oil and lightly fry the ginger garlic paste

4. In a bowl, mix the coconut, the peanut, the jeera powder, coriander powderΒ and salt. Add the fried ginger garlic paste to this mix and make sure the ingredients are mixed well.

5. Now, stuff each pepper with the mixture. (This requires a little patience, since you don’t want the peppers to tear too much, which will result in half the stuffing ending up on the pan! πŸ˜€ )

6. Heat a flat non stick pan, and add 2 tbsp oil.

7. Once it is hot, carefully place the peppers in the oil.

8. Turn them over in 2-3 minutes and add the remaining 1 tbsp oil.

9. Continue turning the peppers for 15-20 minutes, and keep alternating the flame between high and low until the peppers start wilting.

10. Remove from the heat, and serve with steamed rice.

Tadaaa! πŸ˜€

Stuffed Peppers with Rice

Stuffed Peppers with Rice

Cooking Level: The Patient Cook πŸ˜›

When do you make this?

  • When you are obviously NOT on a diet πŸ˜›
  • When your sister is on a diet and you want to make her jealous (Not that it works in my case! ;D)
  • You have a small number of guests coming over and you want finger food (Don’t try this for bigger number of guests, since it takes time! )
  • When you are craving stuffed peppers
  • When you have to eat vegetarian food (Yes, this is a reason! :D) Trinaa – You are welcome, btw! πŸ˜‰

Additional Notes from the Awesome Chef:

  • If you hand starts burning since you were not bright enough while de-seeding, pour a little bit of milk and rub the burning part with the milk. It works wonders. πŸ™‚
  • You can substitute the coconut with potato or rice or paneer. But I think it just tastes awesome with coconut! πŸ˜€
  • Don’t use peanuts if someone is allergic to peanuts. πŸ™‚
  • Also, the more time the peppers spend on the pan, the less spicy it will be! πŸ˜€ A hurried batch will be spicy! πŸ™‚

And there you go. This is what we made over the weekend. It was yummy. And we fought over who got the extra two I made for lunch. πŸ˜€

Have a fun day ahead!



I was asked, what do you want to be when you grow up? As a kid I answered that I wanted to be a good person. It was only recently that I realized that all I want to do, is eat good food. And make good food, since; for me, and I quote George Bernard Shaw - "There is no love sincerer, than the love of food."

Tagged with: , , ,
Posted in Lunch, Recipes
  • Trinaa

    SLURP! πŸ˜€