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Malaysian Stuffed peppers

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Malaysian stuffed peppers
 
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Nutrition Information
  • Serves: 12
  • Serving size: 50 grams
  • Calories: 82
  • Fat: 6 grams
  • Saturated fat: 6 grams
  • Carbohydrates: 2 grams
  • Sugar: 1 gram
  • Sodium: 579 mg
  • Fiber: 2 grams
  • Protein: 4 grams
Recipe type: Stuffed Chillies
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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These stuffed peppers differ from many other recipes in that they are steamed rather than fried or baked. They are great on their own as a starter. They may also be served as a ide as part of the Malaysian blue rice salad Nasi Kerabu.
Ingredients
Stuffed Chillies
  • Jalapeno or Padron Chillies – twelve
  • Tuna – 160 grams ( drained and flaked)
  • Onion – one small (coarsely chopped).
  • Garlic – two cloves (finely chopped).
  • Desiccated coconut - ¼ cup
  • Coconut milk – ¼ cup
  • Salt - ¼ teaspoon
  • Ground black pepper – i/8 teaspoon
Instructions
  1. Place the onion and garlic in a grinder. Grind to a fine paste
  2. Place the paste and desiccated coconut and this paste into a bowl.
  3. Add the coconut milk, salt and black pepper.
  4. Add the Tuna
  5. Mix until well combined.
  6. Make a slit in the Chillies. Remove the seeds and white inner membrane
  7. Stuff the Chillies with the coconut/ tuna paste
  8. Steam for ten minutes in a steamer
Notes
Fantastic when served with Malaysian grilled chicken (Ajam percik) and spicy fried fish.

Keywords: Stuffed peppers

Image credit

Shin-Shin Lin /CC BY NC 2.0 / via Flickr

Stuffed peppers and Chillies

 

 

 

Stuffed green Chillies

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MaharashtrIan stuffed green Chillies

 

Bharli Mirchi
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 100g
  • Calories: 143
  • Fat: 14 grams
  • Saturated fat: 4 grams
  • Unsaturated fat: 8 grams
  • Trans fat: 0 grams
  • Carbohydrates: 5 grams
  • Sugar: 1 gram
  • Sodium: 3 mg
  • Fiber: 2 grams
  • Protein: 1 gram
Recipe type: Stuffed Chillies
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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These snacks from Maharashtra in India are great on their own or with rotis.While this recipe calls for these stuffed Chillies to be fried they can also be successfully made by baking them in the oven. Super easy to make but yet jam packed with flavour. Enjoy
Ingredients
Main Ingredients
  • Green Chilies - eight
  • Whole peanuts - two tablespoons
  • Grated coconut – one cup
  • Mustard oil – five tablespoons
  • Fresh coriander - a small handful ( chopped)
Spices
  • Yellow mustard seeds – one teaspoon
  • Asafoetida – ¼ teaspoon
  • Red Chilli powder – one teaspoon
  • Fennel seed powder – ½ teaspoon
  • Coriander powder – ¼ teaspoon
  • Turmeric powder = one teaspoon
  • Cumin powder – ¼ teaspoon
Instructions
  1. Slit the chillies and remove the seeds
  2. Add the main ingredients except the oil into a grinder
  3. Grind to coarse paste
  4. Heat two tablespoons of the oil.
  5. Add the mustard seeds, turmeric and asafoetida. Stir fry for 30 seconds.
  6. Add the ground ingredients. Fry until starting to change colour.
  7. Add the remaining spices
  8. Saute until well mixed, and the coconut mixture has dried.
  9. Stuff the Chillies with the mixture
  10. Heat the remaining oil
  11. Fry the stuffed chillies
  12. Serve
Notes
Keywords: Maharashtrian stuffed green Chillies

 

Chiles en nogada

Chillies in walnut sauce
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 350 grams
  • Calories: 1045
  • Fat: 56 g
  • Saturated fat: 53 g
  • Unsaturated fat: 5 g
  • Trans fat: 0 g
  • Carbohydrates: 79 g
  • Sugar: 71 g
  • Sodium: 659 mg
  • Fiber: 14 g
  • Protein: 46 g
  • Cholesterol: 40 mg
Recipe type: Stuffed chillies
Cuisine: Mexico
Prep time: 
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Total time: 
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There is certainly a lot of work and ingredients that go into making this great Mexican dish. The results are however outstanding. While not piquantly spiced the way other dishes with Chilies might be, it is an interesting combination of savoury and sweet spiced mince in roasted chillies with a creamy note from the sauce (and just a faint hint of chilli heat in the background)
Ingredients
Chillies
  • Poblanos – 4 large ( see note)
For the Picadillo
  • Minced pork - 500 grams
  • Vegetable oil – 2 tablespoons
  • Olive oil – one tablespoon
  • Apple – one medium (cored, peeled and chopped)
  • Yellow Raisins - third of a cup
  • Dried apricots – ¼ cup
  • Garlic – 2 cloves
  • Onion – ½ medium ( finely diced)
  • Cloves - 3 whole
  • Cinnamon – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Salt – ½ teaspoon
  • Passata – 3 tablespoons
  • Slivered almonds – 2 tablespoons
Nogada sauce
  • Shelled Walnuts – ½ cup ( blanched)
  • Thick sour cream - one cup
  • Goats milk cheese – 200 grams
  • Sugar – one tablespoon
  • Cinnamon powder – ¼ teaspoon
Garnish
  • Fresh pomegranate – one
  • Fresh Coriander ( Cilantro) - third of a cup
Instructions
Pre -preparation
  1. Blanche the almonds and Walnuts in boiling water for three minutes
  2. Allow cooling
  3. Remove the skin from the nuts
  4. Sliver the almonds
  5. Peel and dice onions
  6. Peel and finely chop the garlic
  7. Peel and core apple. Chop into pieces
  8. Peel the pomegranate and remove the seeds
  9. Chop the coriander
Chillies
  1. Smear the Chiilies with one tablespoon of olive oil
  2. Place under the grill of a preheated oven ( 250 degrees Celsius)
  3. Wait until sin becomes blistered and blackened ( Keep a close eye on these to ensure they don't burn
  4. Remove from the oven and place in a glass bowl. Cover with cling film
  5. After 15 to 20 minutes, remove the cling film.
  6. Peel the skins from the chillies. Keep to one side.
Making the picadillo
  1. Add two tablespoons of oil to a skillet. Bring to a medium heat
  2. Add onions and cook until translucent
  3. Add garlic and fry for a minutes
  4. Add the fruit, passata, spices, raisins, and almonds. Cook for two minutes
  5. Add the meat. Cook until no traces of pinkness are left
  6. Fry for a further 10 minutes until the mince starts browning
  7. Remove from the heat and keep to one side
Making the sauce
  1. Place the sour, goats cheese, cinnamon and sugar into a blender.
  2. Blend until smooth
  3. Stir in sour cream
  4. Place in the refrigerator until needed.
Assembly
  1. Fill each with picadillo mixture
  2. Spoon an equal amount of sauce over each
  3. Sprinkle with pomegranate seeds and coriander
  4. Serve
Notes
Please note that this dish is traditionally served at room temperature. Still, if preferred, the picadillo filled chillies ( without the sauce) can be placed in the oven to reheat before serving. Once heated through spoon on sauce and garnish

While Poblano Chillies are traditionally used to make this dish, if you are unable get them Anaheim peppers could be considered. As a very last resort Bell peppers can be used

This recipe serves four portions

Keywords: Chillies with walnut sauce

 

Prawn stuffed chillies – UK

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Prawn stuffed chillies
 
Author: 
Nutrition Information
  • Serves: 25
  • Serving size: 45 g
  • Calories: 108
  • Fat: 8 grams
  • Saturated fat: 5 grams
  • Carbohydrates: 0 grams
  • Sugar: 0 grams
  • Sodium: 182 mg
  • Fiber: 0 grams
  • Protein: 7 grams
  • Cholesterol: 11 mg
Recipe type: Stuffed chillies
Cuisine: UK
Prep time: 
Cook time: 
Total time: 
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This is a great starter for a seafood evening. Succulent melted cheese on top of prawns that have been stuffed into chillies and baked in the oven . Served with a lime butter sauce . Delicious and low on the carbs as well !
Ingredients
  • Large red Chillies - 25 to 30 ( see note)
  • Large prawns - 500 grams
  • Cheese - 250 grams grated ( Cheddar , Cheshire or mozzarella)
  • Vegetable oil – one tablespoon
  • Butter – 125 grams
  • Lime juice - two tablespoons
  • Salt half a teaspoon
  • Garlic – one clove
Instructions
  1. Remove tops from chillies. Cut open and remove seeds
  2. Remove shells from prawns and devein
  3. Heat vegetable oil and fry chillies for two minutes. Remove from heat
  4. Add prawns. Cook until just turning pink. Remove from stove
  5. Heat the oven to 250 degrees Celsius
  6. Place prawns in chillies and top with cheese. Place in a baking dish
  7. Grill in the oven until cheese has melted and chillies and prawns are heated through
  8. While the prawns are grilling heat a tablespoon of butter until foaming
  9. Add the garlic and cook for a minute
  10. Add lime juice. Salt and remaining butter
  11. Heat until melted. Pour into a jug
  12. Remove prawns from the oven and serve immediately with the lime butter
Notes
This recipe yields 5 servings of approximately 225 grams (5 prawns per portion)

Keywords: Prawn stuffed chillies with melted cheese

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Link to peri-peri prawns recipe page

 

Peri – Peri Prawns – Moçambique

Spicy stuffed peppers – South Africa

Babotie stuffed peppers
Nutrition Information
  • Serves: 4
  • Serving size: 250g
  • Calories: 741
  • Fat: 49 g
  • Saturated fat: 16 g
  • Unsaturated fat: 18 g
  • Trans fat: 0 g
  • Carbohydrates: 38 g
  • Sugar: 13 g
  • Sodium: 372 mg
  • Fiber: 7 g
  • Protein: 42 g
  • Cholesterol: 262 mg
Recipe type: Stuffed Chillies
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
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Many South Africans will recognize the ingredients as being similar to Babotie, the national dish of the country . And that is exactly what this recipe is about. Bell peppers that have stuffed with a Babotie flavoured mince and topped with a savoury egg and milk custard.. This fusion results in the best of both worlds. Moist and succulent baked peppers with the wonderful flavour of Babotie
Ingredients
  • Minced meat – 500 grams (beef or lamb)
  • Onion – one medium ( diced 6mm)
  • Garlic - two cloves finely chopped
  • Madras curry powder – one and a half tablespoons
  • Vegetable oil – two tablespoons
  • Olive oil – 2 tablespoons
  • Chilli powder – two teaspoons
  • Apricot jam – two tablespoons ( see note)
  • Worchester sauce – one tablespoon ( 15ml)
  • Bread – one thick slice ( preferably white bread)
  • Milk – one cup
  • Eggs – three eggs
  • Balsamic vinegar – one tablespoon
  • Butter – one teaspoon
  • Bell peppers – four
  • Turmeric - half a teaspoon
Instructions
  1. Soak the bread in the milk for ten minutes and then drain. Keep remaining milk to one side
  2. Remove the tops of the bell peppers and discard the seeds. Cut in half lengthwise
  3. Grease a baking dish with the butter
  4. Place the bell peppers in the baking dish and drizzle with the olive oil. Keep to one side.
  5. Heat the oven to 200 degrees Celsius
  6. Fry the onion in the vegetable oil until translucent
  7. Add the garlic and cook for a minute
  8. Add the curry and chilli powders. Fry until the spices are cooked out ( see note)
  9. Add the balsamic vinegar, Worchester sauce and apricot jam. Stir until well combined
  10. Add the meat and cook until all pinkness has been eliminated and beginning to brown
  11. Add the soaked bread and an egg . Mix until well combined with the mince
  12. In a pouring jug, add the remaining eggs to the reserved milk. Add the turmeric and mix well
  13. Stuff the peppers with meat mixture up three quarters full
  14. Pour in the egg milk custard to the top
  15. Place in the oven for 30 to 40 minutes
  16. In this time the peppers will have become cooked and the egg custard browned
  17. Serve
Notes
Cooking out means until the essentials of the spices have been released

To turn this into a low carb meal use our recipe for low carb babotie

This recipe yields 4 servings

Keywords: South African Babotie stuffed bell peppers

 

Chiles Rellenos – Mexico

Rellenos with spicy tomato sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 156 kcal
  • Fat: 14g
  • Saturated fat: 3.3g
  • Carbohydrates: 3.4g
  • Sugar: 2.3g
  • Sodium: 0.52g
  • Fiber: 0.5g
  • Protein: 4.6g
Recipe type: Stuffed Chillies
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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In this great recipe, Poblano chillies are stuffed with cheese and coated in an egg-rich batter. They are then fried until crispy and served with a tomato sauce that has been made spicy by adding Jalopenos and chilli powder. A fantastic gluten-free and vegetarian dish that is an excellent showcase of just how good Mexican cooking is. Buen provecho !
Ingredients
For the sauce
  • White onion - 1 medium (sliced)
  • Garlic cloves - 2 (finely chopped)
  • Olive oil - 1 tablespoon
  • Red Chilli powder – 1 teaspoon (optional
  • Jalapeno chilli – 1 sliced
  • Fresh Tomatoes – 2 large (chopped)
  • Chicken stock – 1 cup
  • Freshly ground black pepper - ½ teaspoon
  • Corn flour – 1 tablespoon
  • Water
  • Fresh coriander (Cilantro) – one tablespoon
For the Rellenos
  • Poblano chillies – 4 medium
  • Cheese (Gouda / Monterey Jack) - 200g (grated )
  • Eggs – 2 large
  • Vegetable oil – 300 ml
Instructions
Method
  1. Make the sauce first and keep warm
Spicy Tomato sauce
  1. Heat the oil in a saucepan to medium heat
  2. Add onion, garlic, and Jalapeno. Sauté until the onions are translucent
  3. Add chilli powder (if using) – stir for one minute
  4. Add chopped tomatoes. Allow to fry gently for 8 to 10 minutes
  5. Add chicken stock and pepper. Stir.
  6. Add water to cornflour until it becomes a paste the consistency of cream
  7. Making sure that the sauce is simmering, add the cornflour paste
  8. Stir until sauce is thickened.
  9. Add Cilantro. Stir
  10. Turn down the heat. Keep warm
Rellenos
  1. Chargrill the Poblanos on an open flame until skin is blacked
  2. Place in a glass bowl and cover with cling film for 5 minutes
  3. Remove the cling film. (The covering of the chillies in the bowl allows them to sweat and will make it easier to remove the skin)
  4. Peel off skin and remove stalks of Poblanos
  5. Slit one side to reveal the white membrane and seeds. Remove
  6. Fill the cavity with cheese and close by fitting two slit sides together. Keep warm
  7. Separate whites from yolks of eggs
  8. Whip egg whites until stiff
  9. Mix egg yolks together until combined
  10. Gently fold egg yolk mixture into egg whites until combined
  11. Heat oil to frying temperature (approx. 190 ° C / 375 ° F)
  12. Coat Jalapenos in the egg white/ yolk batter
  13. Fry coated chillies until the batter has turned light brown/ yellow
  14. Remove from oil and drain on paper towels.
  15. Serve immediately with spicy tomato sauce.
Note: Whilst best being served straight away, the Rellenos will keep in a warm oven for 30 to 40 minutes.
Notes
If you are unable to find Poblano chillies Romano peppers or Jalopenos can used. ( the flavour won't be as good though) Remember to reduce cheese quantity specified for Poblanos if using smaller chilies.

This recipe yields 4 portions

Image credit Jeffreyw/ CC BY 2.0 / via Flikr

Keywords: Rellenos wirh spicy tomato sauce