Being strictly vegetarian, and a typical Indian mom of that generation, the meal would often comprise of some kind of lentil/bean preparation (like dal, rajma or chana), a vegetable or two, some rice and rotis. There was also always a generous helping of her homemade mango pickle, which to this day makes me salivate just thinking about it! Most nights, dinner was quite simple and wholesome. But there were days in between when she would feel indulgent, and there would be a feast waiting for me. My favourites were when she would make an array of chaat (popular Indian street food) or serve me a plate of crispy veggie stuffed parathas. She wasn’t a great cook, but she was definitely creative and found some wonderful ways to jazz up some not-no-fun-to-eat vegetables. This Spicy Stuffed Peppers was one such recipe and is completely inspired by her creation. At the time, I wouldn’t be caught dead looking at such a spicy pepper, let alone eat it. But the way she served it to me alongside some melt-in-your-mouth whole wheat parathas and a mung bean salad, made me want to dive right. And I haven’t looked back since! Normally, I would cook the Stuffed Peppers in a bit of oil in a wide Non-stick Wok, covered on low heat, turning them at intervals. However, since I’ve been dying to bust out the Airfryer, this seemed like the perfect recipe, to begin with! If you like this recipe, then you will surely like my Crispy Spicy Fried Chicken. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
