These fresh green pea stuffed peppers are intensely flavored and in season
3-inch piece of unpeeled ginger½ cup melting cheese like gruyere or cheddarInstructions: To make the saffron sauce, combine the yogurt with saffron and set aside for 12 to 24 hours in the refrigerator, stirring occasionally. This can be done 2 to 3 days before. The color should be a brilliant orange yellow. Combine with honey, cumin and salt. Keep chilled until ready to use.
To make the stuffing, combine the green peas, serrano peppers, cilantro, ginger, ajwain, garlic, olive oil and salt in a food processor and mix until the mixture is crumbly and mixed through. Stir in the cheese and potato. Taste and check for salt. Preheat the oven to 400 degrees. Salt the peppers then cut them in half if large and make a slit if smaller. Without removing the placenta or the seeds, press the stuffing in to fill the pepper cavities brimming to the top – the mixture will shrink when it bakes. Line the pan with ghee and lay the peppers on the baking sheet cut side up.
Bake for 10 or 15 minutes, until the peppers have brown edges then lower the temperature to 300 degrees. Cook for another 10 minutes or more – the green stuffing should have puffed up slightly, have golden brown flecks yet remain bright green. Spread the saffron yogurt on a serving bowl. Place the warm peppers on top, drizzle a bit of olive oil and sprinkle pomegranate seeds and herb sprigs.• To keep the recipe plant based, substitute the cheese for ground nuts or sesame seeds and use coconut yogurt for the saffron sauce.• If you have stuffing left over, add it to scrambled eggs, a grilled cheese or make small patties out of it and fry them on a hot griddle.
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