1 tablespoon chopped cilantro\/fresh coriander<\/li>\n<\/ul>\nPreheat the air fryer to 350\u00b0F. or oven to 400\u00b0F.<\/p>\n
Mix together the chickpea flour, water, oil, paprika, turmeric, cumin, salt, and black pepper in a bowl to make a thick marinade. <\/p>\n
Add the peanuts and mix. Try to ensure that all the peanuts get coated with the paste. <\/p>\n
Lightly spray the air fryer base with oil and spread the nut mixture evenly on the base, or spread the nuts on a parchment-lined baking sheet (you can also lightly spray the parchment). Air fry for 5 minutes, tossing halfway through, or bake for 12\u201315 minutes, turning over halfway through (you may need to use a spoon to scrape the peanut mixture off the parchment), until golden brown. <\/p>\n
Remove from the air fryer or oven and let cool (leave the air fryer or oven on). The nut mixture will stick together. Once cool, finely chop or pulse 3 to 4 times in a food processor and set aside. <\/p>\n
Place the mini peppers on the air fryer base or spread on a baking sheet. Spray lightly with oil if desired, and air fry for 5 to 6 minutes or bake for 10 to 12 minutes, flipping halfway through, until the peppers are soft. Let cool until you can hold them, about 5 minutes.<\/p>\n
Meanwhile, for the chile-garlic mushrooms, heat a medium skillet over medium heat. When hot, add the olive oil, mushrooms, garlic, salt, and chile flakes and cook, stirring occasionally, until the\nmushrooms are tender, about 5 minutes.<\/p>\n
Combine the peanuts with the crumbled goat cheese. Stuff each mini pepper with the mushrooms, then top with the peanut-goat cheese mixture (press the mixture down; you want to overstuff these!). Garnish with the cilantro and serve immediately.<\/p>\n
To Veganize<\/strong><\/p>\nUse \u00bd cup nutritional yeast instead of the goat cheese (but mix it in with the mushrooms instead\nof the peanuts so that it blends more easily).<\/p>\n
<\/div>\n
Reprinted with permission from Reprinted with permission from THE VEGETARIAN RESET by Vasudha Viswanath, The Collective Book Studio, January 2023. Photo credit Alexandra Shytsman<\/p>\nBack to Food Article<\/a><\/p><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"View recipe<\/p>\n","protected":false},"author":3,"featured_media":14254,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[179,35],"tags":[],"class_list":["post-14252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-2023-recipe","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/14252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=14252"}],"version-history":[{"count":3,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/14252\/revisions"}],"predecessor-version":[{"id":14256,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/14252\/revisions\/14256"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/14254"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=14252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=14252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=14252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2023\/08\/overstuffed-mini-peppers.600.jpg\")
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