Georgian Stuffed Peppers with Walnut Filling

About This Recipe

Stuffed vegetables with walnut paste are a Georgian appetizer classic — eggplant, cabbage or peppers filled with a thick blend of ground walnuts, garlic, vinegar and herbs, usually served cold as part of a supra (feast table) spread. This version fills roasted bell peppers, which soften and sweeten in the oven, with that same walnut mixture, turning a cold starter into a more substantial warm dish. The key to getting the filling right is grinding the walnuts fine enough that they bind into a spreadable paste rather than staying crumbly — a food processor does this in seconds, though older Georgian recipes use a mortar or a hand-cranked grinder for the same result. A touch of honey balances the vinegar's sharpness without making the filling taste sweet. Served warm or at room temperature, these peppers work well as a starter for a larger Georgian-inspired spread alongside khachapuri or a simple green salad, or as a light vegetarian main with bread on the side.

Ingredients

Serves 4

• 4bell peppers(halved and seeded)
• 2 tbspolive oil
• 1.5 cupswalnuts
• 3 clovesgarlic
• 2 tbspred wine vinegar
• 1 tbsphoney
• 0.5 tspground coriander
• 0.25 tspchili flakes
• 0.33 cupwarm water
• 1 tspfine sea salt
• 0.33 cupcilantro(chopped, plus extra for garnish)
• 0.25 cuppomegranate seeds(for garnish, optional)

Instructions

1. 1

   Roast the peppers

   Toss pepper halves with olive oil and a pinch of salt. Roast cut-side up at 200°C (400°F) for 20-25 minutes until softened and lightly charred at the edges.

2. 2

   Make the walnut filling

   While the peppers roast, blend walnuts, garlic, coriander and chili flakes in a food processor until finely ground and starting to clump.

3. 3

   Loosen the paste

   Add vinegar, honey, salt and warm water gradually, blending until the mixture becomes a thick, spreadable paste.

   Add the water slowly — too much turns the filling runny and it won't hold its shape in the pepper.

4. 4

   Stir in herbs

   Fold the chopped cilantro into the walnut paste by hand.

5. 5

   Fill the peppers

   Spoon the walnut mixture generously into each roasted pepper half, mounding it slightly.

6. 6

   Garnish and serve

   Top with pomegranate seeds and extra cilantro, and serve warm or at room temperature.

Variations

• •

  Fill roasted eggplant slices instead of peppers, rolled up around the walnut paste, for a classic Georgian nigvziani badrijani presentation.

• •

  Add a tablespoon of pomegranate molasses to the filling for extra tang if you don't have vinegar on hand.

• •

  Serve cold as a make-ahead appetizer — the flavors deepen after a few hours in the fridge.

Storage

Refrigerate filled peppers up to 3 days in an airtight container. Best served cold or at room temperature; reheating can make the walnut filling separate slightly.

Frequently Asked Questions