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".

 

Here goes the recipe.......

                                          

Ingredients:

Sweet chilies / peppers 10

Potatoes 2

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

Preparation:

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.

                                   

Serve hot just like that as an appetizer, snack or as a side dish for rice or roti. 

Note:

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