Stuffed Sweet Peppers / Chilies
Bought these colorful sweet chilies from a store and didn't know how to use them. Used half of the chilies in Hyderabad Special dish Mirchi Ka Salan and it tasted delicious. As the gravy was spicy didn't feel like the chilies were sweeter.
I had guests in the weekend and wanted to make some simple appetizer which doesn't take much time. Also didn't want something which is deep fried. So made a simple mashed potato curry which we usually make for masala dosa. And stuffed this curry in the chilies and baked them. They turned out super tasty and my guests loved them.
If you want to serve to kids you can add some grated cheese in the curry before stuffing or you can even dip these stuffed chilies in cheese instead of bread crumbs. But remember to serve these stuffed chilies hot as they taste best when they are hot.
This recipe goes to Week 1, Day 3 of BM 69 under the theme " Small Bites".
Sweet chilies / peppers 10
Green chili 2
Chopped cilantro 1/2 cup
Cumin seeds 1/2 spoon
Salt to taste
Turmeric powder 1/2 spoon
Chili powder 1/4 spoon
Oil 2 spoons
Italian seasoned bread crumbs 1/ 2 cup
Cut the chilies to 1/2 as shown in the pic and keep aside.
Boil potatoes and mash them.
Heat oil and add cumin seeds and green chili.
Saute and add mashed potatoes, salt, turmeric powder, chili powder and mix well.
Now add chopped cilantro and mix well.
Cook for 3 to 4 minutes and switch off the flame to cool the mixture.
Now stuff the potato curry in the chilies and keep aside.
Now dip these chilies one on curry side in the seasoned bread crumbs and keep aside to repeat the process for rest of the stuffed chilies.
Take a oven safe baking tray and place aluminum foil and grease it.
Now place all the stuffed chilies on the tray as shown below.
Bake on 350 Degrees F for 20 minutes and turn the chilies to cook on the other side.
Bake for another 20 minutes and remove to serve.
If serving to kids and those who do not like spicy dip these veggies in grated cheese instead of bread crumbs.
You can even mix cheese in curry and then stuff the chilies.
And finally remember to serve hot.
Check to see what my fellow bloggers are cooking for BM 69