Healthy Seminarians Healthy Church
Healthy Seminarians Healthy Church
  • About Us
    • History/Vision/Values
    • Staff & Board
    • Press & News
  • Seminarians
    • Overview
    • HSHC @ CTS
  • Congregations
    • Overview
  • Research and Advocacy
    • Overview
    • Health & Wholeness Assessment
  • Blog
  • Resources
    • Overview
  • Contact Us
  • Donate
    • Nourishing Hope Fall Annual Fundraiser 2024
    • Donate Now
20
Sep

By: SuzanneYoder

Comments: 0

Yields 4 whole peppers or 8 half peppers.

Ingredients:
4 large sweet peppers, red, yellow, or orange (green peppers won’t work)
2 Tbs. fresh lemon or lime juice
1 Tbs. vegetable oil
1 clove garlic, chopped or put through press
1⁄2 inch piece fresh ginger root
1⁄4 tsp. salt

Directions:

If serving whole peppers, carefully cut the cap end off and set aside. Clean the seeds  and veins out of the peppers and set caps and peppers aside. If serving half peppers,  cut the peppers into “boats” by slicing vertically from top to bottom and proceed as  directed. *We prefer the half peppers.  

Prepare marinade by placing juice, oil, garlic, ginger root, and salt in a food processor;  whirl until mixture is smooth. Brush insides of peppers with marinade and set aside while you prepare the filling. 

Filling:

2 Tbs. oil  
½ tsp. cumin seeds
½ tsp. ground turmeric  
1 large fresh ripe tomato, finely  chopped, drain off extra liquid 
2 Tbs. golden raisins  
¼ to ½ cup hummus 
¼ tsp. cayenne pepper (or more to taste)  
1 medium onion (finely chopped) 
1 clove garlic (minced or pressed) 
1 large potato (about 1¼ cups) peeled  and cut into ¼” cubes* 
Salt and sugar to taste  
Carrot hummus
Optional: ¼ cup cilantro (chopped)  

*We like to substitute this with sweet potato 

Directions:
Heat the oil in a large sauté pan over medium heat and add the cumin seeds, turmeric,  onion, garlic, and cayenne pepper. Sauté just until the onion is beginning to brown,  about 5 minutes.  

Add the potato, cabbage, tomato, and raisins and cook for 2 minutes then reduce the  heat to low. Cover and cook the vegetable mixture until the potatoes and cabbage are  just soft, stirring occasionally, about 10 or 15 minutes. After 10 minutes, if vegetable  mixture is wet, uncover and cook off some of the liquid. Stir in the cilantro, if using, and  cook an additional minute. 

Stir in the hummus and remove from heat. Stir in any leftover marinade, taste, and adjust seasonings. Add additional salt, pepper, or a little sugar if mixture has any bitterness.  Spoon the filling into the peppers.

If cooking peppers whole, put caps in place, anchoring them with toothpicks if necessary. Either grill the peppers for 20 to 30 minutes, until soft and glossy or bake at 350°F in a foil-lined pan for about 30 to 40 minutes. If grilling half peppers, cover partway through with foil if the filling starts to dry out. 

 We enjoy this recipe with Lantana Sriracha.

Additional notes:  

These are worth the time and getting stained by the turmeric. They are good both ways  but are terrific grilled. Leave them on the grill long enough to let the skin char just a little.  Serve hot.  

The little sweet peppers that have recently appeared in markets make good appetizers when stuffed and heated through. Just cut off and discard the caps – no need to try to seed these. Proceed as directed but watch these as they cook quickly.  

I have had good luck using well-drained canned diced tomato when good fresh tomatoes are not available.


Sidebar
Recent Posts
  • Trail Notes April 2025
  • April 2025 Recipes
  • Trail Notes January 2025
  • January 2025 Recipes
  • November 2024 Recipes
Recent Comments
    Archives
    • April 2025
    • January 2025
    • November 2024
    • September 2024
    • June 2024
    • April 2024
    • January 2024
    • November 2023
    • September 2023
    • June 2023
    • April 2023
    • January 2023
    • October 2022
    • September 2022
    • August 2022
    • June 2022
    • May 2022
    • April 2022
    • March 2022
    • January 2022
    • December 2021
    • November 2021
    • September 2021
    • June 2021
    • April 2021
    • February 2021
    • January 2021
    • November 2020
    • September 2020
    • August 2020
    • June 2020
    • April 2020
    • January 2020
    Categories
    • Intern Field Notes
    • News
    • Recipes
    • Research
    • Small Group
    • Trail Notes
    • Uncategorized
    Meta
    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org
    Categories
    • Intern Field Notes
    • News
    • Recipes
    • Research
    • Small Group
    • Trail Notes
    • Uncategorized
    Tags
    air and vegetable authenticity change church COVID dessert dinner Enough environment expectations faith fall fasting footprint garden health healthy holiday hydration lent ministry plant popularity productivity recipe reformed church research rest salad seminarians sleep slow soil soup spring stress summer sustainable time trailnotes vegan vegetable water wellness
    Donate Now
    Sign Up for Our Newsletter
    Silver Seal of Transparency

    Click for Financial Information

    Explore HSHC

    About Us
    Seminarians
    HSHC@CTS
    Congregations
    Research & Advocacy
    Contact Us
    Donate
    Privacy

    Copyright ©2020 Health Seminarians-Healthy Church. All rights reserved.