Mexican Pepper Indian style Stuffing
Presenting a very simple low carb, low fat, high protein recipe for Mexican Pepper Indian style stuffing.
This makes an excellent meal item or a party snack or a delicious starter.
Peppers are known to be very rich source of Vitamin C ( this recipe contains 359% of Vitamin C per piece)
Mexican Peppers are popular across the Globe. Whether it’s sweet, fruity, smoky, earthy or hot, the chilli forms the base of every meal here, and has even become part of Mexico’s national identity.
With over 150 varieties available across the country, and thousands of ways to prepare them, Mexicans carefully select their chile to not only add heat, but also, and most importantly, to add heaps of flavour to their dishes.
Know more about Mexican Chillies here.
In my version of stuffed chilli, I have used Soya Granules and Indian style Paneer for the stuffing. Both these are highly packed with Protein.
The cooking method followed is either Baking or stir frying in Pan.
Choose whichever method is convenient to you. You can keep the chillies stuffed as part of meal prep. And when you need to have them, just bake for 15-20 minutes. Or stir fry for 10 minutes. And in no time a delicious, healthy meal or snack or starter will be ready.
This is an excellent vegetarian Keto recipe.
Variation of this recipe
Replace Paneer with Tofu for the vegan version of this recipe.
The same recipe can be followed for stuffed capsicum if Mexican pepper is not easily available locally. You can also use any other variety of chilli available locally which is mildly hot.
In India, there are similar varieties of chilli which are known as Bhavnagari Mirchi. This is very popular for making “Mirchi Bhajiya” where the chilli is stuffed with potato masala and then quoted in chickpea batter and then deep fried.
So please do try this simple and healthy recipe for Mexican Pepper Indian style stuffing and share your comment to let me know how it turned out for you.
Please also check some other snack recipes of mine here.
Mexican Pepper Indian Style Stuffingfitnfastrecipes
- 16 pieces Jalapeno Pepper Substitute with any locally available variety. Make sure to use less spicy variety of chilli. you can even use regular bell pepper or Capsicum.
For the Stuffing
- ¼ cup Soya Granules. Can use regular Soya Nuggets instead. After boiling blend them coarsely to obtain granules.
- 1 cup Paneer or Tofu. Grated or crumbled.
- 1 tbsp Oil.
- ½ tsp Turmeric Powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1½ tsp Salt
- ½ cup Onion Finely chopped.
- ½ cup Carrot Grated.
- ½ cup Tomato Finely chopped.
for Baking or Pan frying
- 1 tbsp Oil
- 1 tsp Salt
- Add Water to Soya Granules.
- Microwave or boil for 5 minutes
- Drain and keep aside for later use.
- Add oil in a Pan.
- Add Onion and saute for a few minutes till onions turn translucent.
- Add grated carrots and saute for a few more minutes till carrots turn soft.
- Add chopped tomatoes and saute till tomatoes turn soft.
- Add turmeric powder.
- Add cumin powder.
- Add coriander powder.
- Add Salt.
- Add prepared Soya Granules.
- Add Paneer or Tofu.
- Stir everything together. Transfer to a bowl. Set aside to cool.
- Arrange on a Baking tray.
- Drizzle very little oil. Spread using a brush.
- Sprinkle some salt.
- Bake in a preheated oven at 400°F/203°C for about 20 minutes. Keep checking after 15 minutes. You may turn peppers once in between for even cooking.
16 servings per container
- Amount Per ServingCalories122
- % Daily Value *
- Total Fat
- Saturated Fat 0.28g 2%
- Trans Fat 0.01g
- Cholesterol 12.46mg 5%
- Sodium 199.89mg 9%
- Potassium 15mg 1%
- Total Carbohydrate
- Dietary Fiber 5.48g 22%
- Sugars 8.7g
- Protein 5.8g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.