Darshana Thacker
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.
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Comments (4)
I like the flavor of roasted peppers. Do you suggest roasting whole and then slicing of the tops and removing the seeds to fill? Do they sort of collapse when roasting and end up harder to fill than steamed peppers?
Do you eat these hot or just roast and eat them when they’re cooled?
Never mind, I see it says to chill in fridge before serving.
I just made 6 of these poppers for my husband and me, scaling down the ingredients. I left the peppers raw. I didn’t have Tajin seasoning, so I added a dash each of smoked paprika and cumin. They are simply wonderful and we will definitely make them again! They’re like a perfect little handheld salad with a delicious mix of sweet and savory flavors.