Stuffed Banana Peppers Recipe – Easy Indian Potato & Spice Fry

Last Updated on 2 months by Neha Deshmukh

Stuffed Banana Peppers Recipe – Easy Indian Potato & Spice Fry

Hey everyone! I’m so excited to share this recipe with you – it’s for stuffed banana peppers, but not just any stuffed banana peppers. These are bursting with a flavourful Indian-spiced potato filling and are unbelievably easy to make, especially thanks to the air fryer! I first stumbled upon this recipe while looking for a fun way to use up some garden peppers, and it quickly became a family favourite. It’s a little different, a little unexpected, and totally delicious.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s a fantastic way to enjoy a quick, flavourful snack or side dish. The combination of the slightly sweet peppers with the tangy, spicy potato filling is just chef’s kiss. Plus, air frying keeps things relatively healthy, and the whole thing comes together in under 40 minutes. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to make these amazing stuffed peppers:

• 2 medium potatoes
• 1 medium onion
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp amchur powder
• Salt to taste
• 2 tbsp coriander leaves, chopped
• 8 banana peppers
• 1 tsp light cooking oil

Ingredient Notes

Let’s talk ingredients for a sec! A few things to keep in mind:

• Banana Peppers: These are usually mild in heat, with a slightly sweet flavour. You can often find them pickled, but for this recipe, we want fresh! They might be labelled as “yellow sweet peppers” depending on where you are. Availability can vary, but most well-stocked grocery stores or farmers’ markets should have them.
• Amchur Powder: This is a game-changer! It’s made from dried, unripe mangoes and adds a lovely tangy flavour. It’s a fantastic alternative to lemon juice in Indian cooking. If you can’t find it, a squeeze of lemon juice can work in a pinch, but amchur really adds that authentic flavour.
• Air Fryer: I absolutely love using my air fryer for this recipe. It gives the peppers a lovely crispy texture without all the oil of deep frying. It’s a much healthier way to enjoy that satisfying crunch! But don’t worry if you don’t have one – I’ve included baking instructions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the potatoes until they’re tender. Once cooled slightly, peel and mash them well.
2. While the potatoes are boiling, finely chop the onion.
3. In a bowl, combine the mashed potatoes, chopped onion, turmeric powder, red chilli powder, coriander powder, amchur powder, salt, and coriander leaves. Mix everything together really well – get in there with your hands if you need to!
4. Now, carefully slit each banana pepper lengthwise, leaving one side intact. Gently remove the seeds.
5. Stuff each pepper generously with the potato mixture. Don’t be shy!
6. Preheat your air fryer to 180°C (350°F) and place a piece of foil on the wire rack.
7. Lightly brush the stuffed peppers with cooking oil. This helps them get nice and crispy.
8. Air fry for 6-8 minutes, or until the peppers are slightly softened and the filling is heated through and a little browned.
9. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overfill the peppers! The filling will expand a little during cooking.
• If you want a deeper flavour, you can sauté the onion in a little oil before adding it to the potato mixture.
• Keep an eye on the peppers while they’re air frying – cooking times can vary depending on your air fryer model.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Just make sure you use a plant-based cooking oil for brushing the peppers.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you like things extra spicy, add a little more red chilli powder or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli to the filling!
• Festival Adaptation: During Navratri or other fasting periods, you can skip the onion and use rock salt (sendha namak) instead of regular salt to make this a vrat-friendly dish.

Serving Suggestions

These stuffed banana peppers are delicious on their own as a snack. But they’re also fantastic served with:

• Warm parathas
• A fresh side salad
• A dollop of yogurt (if you’re not fasting!)
• A cup of chai – perfect for a cozy evening.

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer or oven to restore their crispiness.

FAQs

Let’s answer some common questions:

• What are banana peppers and where can I find them? Banana peppers are mild, slightly sweet peppers, often yellow in colour. Look for them in the produce section of your grocery store, or at farmers’ markets.
• Can I bake these instead of air frying? Absolutely! Preheat your oven to 200°C (400°F) and bake for 15-20 minutes, or until the peppers are tender and the filling is heated through.
• Can I make the potato filling ahead of time? Yes, you can! Prepare the filling and store it in the refrigerator for up to a day. Just stuff the peppers right before cooking.
• What is Amchur powder and can I substitute it? Amchur powder is made from dried mangoes and adds a tangy flavour. Lemon juice can be used as a substitute, but it won’t have the same depth of flavour.
• How do I adjust the spice level of this recipe? Simply adjust the amount of red chilli powder to your liking. Start with a smaller amount and add more if needed.

I really hope you enjoy this recipe! Let me know in the comments if you try it, and how it turns out. Happy cooking!