Bethica's Kitchen Flavours: Stuffed Chili Pepper

Sunday 12 January 2020

Stuffed Chili Pepper

A nice way to introduce these lovely colourful chili peppers as appetizers. Do not forget to serve them with some green chutney for a real visual treat. I stuffed them with paneer and few interesting ingredients that I could lay my hands on. So it is a great party recipe and a sure hit. You can make a non-veg. version too with some chicken / mutton mince. So check the step by step pictorial recipe to prepare this delicacy.

Two secret ingredients that I added are some powdered hajmola for a bit of a tang in place of chaat masala and powdered makhana, besides other basic ingredients. They turned out very yummy. You can make them healthy by grilling them in the oven to perfection.

Ingredients -

10-12 chili peppers
2 tbsp. oil
green chutney to serve

Stuffing -

2-3 tbsp. fresh grated coconut, dry roasted
2 tbsp. roasted peanuts, coarsely ground
1 tsp. hajmola, powdered
2 tbsp. makhana, powdered
2 tbsp. fried onion
1/2 tsp. red chili flakes
2-3 tbsp. coriander leaves, chopped
1 tsp. kasuri methi, crushed

Tempering -

1 tbsp. oil
1 tsp. garlic, chopped
2 green chilies, chopped
1/2 tsp. turmeric powder
salt to taste
1 tsp. fennel powder
1 tsp. garam masala powder
100-150 gms. paneer, mashed

Make a slit in the centre of each chili pepper and clean it well. Keep them aside.

Tempering - Meanwhile, heat oil in a pan. Saute the garlic and green chilies for a few seconds.

Now add all the dry spices and mix well. Add the paneer and saute for 2 minutes. Switch off the flame and allow it to cool down.

Stuffing - Mix the paneer with the rest of the ingredients mentioned under stuffing and keep aside.

Stuff the chili peppers with the paneer stuffing. Heat oil in a pan and arrange all the stuffed chili peppers. Sprinkle some salt and cook, covered on a low to medium flame for 2 minutes.

Gently flip them over and cook the other side too till done. Switch off the flame and serve them as appetizers with some green chutney.