Chicken stuffed baked chilli peppers
This baked version of stuffed chilli pepper is delicious, with chicken stuffing and cheese, and cornmeal adding a nice twist to the crust.
Equipment
- 1 Oven To bake chili peppers
- 1 Tray To mix and make the cornmeal crust
- 1 Bowl To beat eggs
Ingredients
- 5 - 6 Chillis (light green and big ones)
- ¾ cup chicken minced
- 1 tsp garam masala (I used chicken masala)
- 1 tbsp coriander heaped chopped
- 1 green chilli finely chopped
- ½ tbsp tomato paste
- 3 cloves garlic minced
- to taste salt
- ½ u2013 ¾ cups cheddar cheese grated
For coating chillies
- 2 tbsps cornmeal (not cornflour)
- 1 tbsp all purpose flour
- ½ tsp salt
- ½ tsp chilli powder
- 1 egg lightly beaten
- paprika to dust on top
Instructions
- Preheat oven to 200 degrees c. Generously grease a baking tray.
- Slit green chilies lengthwise, remove seeds, and keep aside. Mix the rest of the ingredients except cheese for chicken stuffing.
- In a tray mix cornmeal,flour,salt and chilli powder.
- In another container (should be wide enough to dip chilies lengthwise) put the beaten egg.
- Dip each chili (only the outer side) into the egg and coat nicely with cornmeal mixture and arrange on the prepared tray with cavity side up.
- After all the chillies are dipped and coated mix the remaining egg to the chicken stuffing mixture. Yes, I don't want to waste the leftover egg. Moreover, we need a binding agent for the stuffing.
- Fill the chicken mixture into the cavities.
- Bake for 15- 20 minutes. Remove from oven, top chilies with grated cheese, and dust paprika on top of it.
- Grill/broil again for 5 -8 minutes at 250 degree c.
Notes
