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Prep Time20 mins
Cook Time20 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 medium potatoes, boiled and mashed
  • 1 medium onion, finely chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon amchur powder
  • salt, to taste
  • 2 tablespoon finely chopped coriander leaves
  • 8 banana peppers (use jalapenos for an extra-spicy kick)
  • 1 teaspoon light cooking oil


  • In a large bowl, mix the mash potatoes with the onion, spices, salt and chopped coriander leaves.
  • Slit each pepper lengthwise through the middle and hollow it out by taking out the ribs and seeds. Fill each hollowed out pepper with equal portions of the potato stuffing mix.
  • Meanwhile, lay a piece of foil on the wire rack of the Airfryer and preheat it to 180C.
  • Lightly oil the peppers on all sides. Lay the stuffed peppers on the foiled surfaced and air-fry at 180C for 6-8 minutes, depending on the size of the peppers.
  • Serve warm.


To cook on the stove-top: Heat about 2 tablespoon of oil in a deep non-stick wok and slowly add in the stuffed peppers, one at a time. Cover, and let the peppers cook on low heat – turning them occasionally, to let them brown on all sides.