About Food – Sweet Peppers with Walnuts

In this recipe we will show how to make a popular Georgian dish of walnuts and spices wrapped in sweet peppers. It is quite spicy so you may want to reduce the quantities of spices or omit some.


Ingredients: 5 sweet peppers, 150 grams of walnuts, half tsp dried Blue Fenugreek, three quarters tsp of dried coriander, 1 tsp of ground red pepper, 1 bay leaves, 1 tsp dried marigold, 3 cloves of garlic, 3 tbs of white wine vinegar, 2 tbs of oil, salt and pepper.


Preparation: Grind the walnuts and garlic together (we used a meat grinder).


Add the crushed walnuts and garlic to a mixing bowl and add the spices, salt, one and a half tbs white wine vinegar and 3-4 tbs of water.


Mix thoroughly until the mixture looks like the picture below.


Cut each pepper into two or three parts depending on the size of the pepper.


Remove the seeds and stalks.


Boil water in a deep (preferably cast iron) pan. When the water has boiled, add salt, half tbs of oil, half tbs of white wine vinegar and 2 bay leaves. Then add the sweet peppers. Boil the peppers until they become flexible. This can take between 7-12 minutes depending on the thickness of the sweet peppers.


Carefully remove the cooked peppers and add a drop of oil and white wine vinegar and a little black pepper to each cooked pepper before stacking them in a bowl. Cover the bowl and leave for 10-15 minutes.


Put a generous amount of the walnut mixture in each of the sweet peppers as per the picture below.


Carefully fold the pepper over the walnut mixture. Leave for one hour before serving.


Serving: Serve cold. They are particularly delicious when eaten with Mchadi (Georgian cornbread). See recipe for Mchadi here.


Enjoy your sweet peppers with walnuts!

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6 Responses to “About Food – Sweet Peppers with Walnuts”
  1. dogdaz says:

    Colors alone are great. Can’t imagine taste.

  2. I love red peppers! Such a distinctive taste.

  3. James in San Francisco says:

    Hello all!

    I just made these today. If you like hot, you’ll love the kick – it’s very unique to me (though I don’t often eat Georgian.. til now). My advice on anyone making it: toss in the peppers when you’ve reached a rolling boil. Cook them until they’re soft – I did mine for 15 minutes and I still had trouble rolling them up. Only when they’re really soft can you roll them like Bassa did.

    Regarding mashing the walnuts: If you don’t have a meat grinder, put the walnuts in a bag, wrap the bag with a rag and then pound it.

    Thank you Bassa for your website. My friend Marina got me interested in Georgian food and I plan to use your recipes now!

Check out what others are saying...
  1. […] a dish from Abkhazia region made with marinated sweet peppers, walnuts and herbs. Similar versions are made in other regions of Georgia, especially in western […]

  2. […] a dish from Abkhazia region made with marinated sweet peppers, walnuts and herbs. Similar versions are made in other regions of Georgia, especially in western […]

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