Stuffed Chili Pepper By Bethica Das

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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. So it is a great party recipe. Two secret ingredients are some powdered hajmola and powdered makhana.
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Serves

10 Servings

Cooking Time

25 minutes Mins

Meal Type

APPETISER

Rate This Recipe7

INGREDIENTS

  • 10-12 chili peppers
  • salt to taste & 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 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

PREPARATION

  1. 1

    Make a slit in the centre of each chili pepper and clean it well. Keep them aside.
  2. 2

    Tempering - Meanwhile, heat oil in a pan. Saute the garlic and green chilies for a few seconds.
  3. 3

    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.
  4. 4

    Stuffing - Mix the paneer with the rest of the ingredients mentioned under stuffing and keep aside.
  5. 5

    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.
  6. 6

    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.
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