Recipe by:  Shweta Verma

Source: Family Recipe

Serves: 8


  • 1 cup yellow mung beans (washed and soaked for 5 hrs or slightly cooked)
  • 1/2 white or yellow onion, diced, 2 cloves garlic, minced
  • 1 tsp cumin seeds powder, 2 tsp salt
  • 12 red and yellow jalapeño peppers, halved and seeds/stem removed
  • Cheddar Cheese or mozarella and feta cheese, as desired

Optional (Garnish)

  • Red pepper flakes
  • Sour Cream


Preheat oven at 180C (356 F).

  • Prepare the jalapenos by splitting in half and removing the tops and seeds then spritzing or brushing them with a bit of olive oil. Place in rows facing up (see photo).
  • In a small saucepan over medium heat, add the onion and garlic with a bit of olive oil and cook until just softened and fragrant – about 5 mins. Set aside.
  • Add soaked mung beans, salt, cumin, and chopped coriander to the garlic and onion.
  • Spoon or pipe the mung bean mixture into the jalapenos, generously filling it then top up with your favorite cheeses (I used cheddar and feta).
  • Bake for 15 mins or until the jalapenos are soft and the cheese has deepened in color.
  • Serve immediately, sprinkling with a bit of red pepper flake or sour cream for garnish.

Download PDF here (more photos are in this PDF): baked-stuffed-jalapeno-poppers-shweta-verma