Thursday, September 19, 2013

Peppy Peppers

Peppy Peppers

Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

Chillies are also known as peppers in some parts of the world so I have named these stuffed chillies Peppy Peppers for the alphabet P

I make these very often as everyone in our family like them. They are great with rice or with chapatis or even to eat as a side. I use to  shallow fry them till the cheese melted and the chillies were spotted with brown spots. The big fat chillies that are not hot or the Bhavnagri chillies  are very good for these. Of course if you like to eat very hot chillies go ahead and make with any kind of fat chillies. I normally use the long fat chillies that are used to make mirchi bhajis in the south. You could make a slit and stuff or even just remove the stalk and and remove the seeds from that hole and stuff. Normally I make a slit and stuff after removing the seeds but my maid cut them in two vertically so that is how I made it this time.


 10 big fat green chillies of your choice

2 medium size potatoes, cooked and mashed

100 gms paneer, grated

4 cheese cubes, grated

1 tsp black pepper powder

1 tblsp finely chopped garlic
any fresh or dried  herbs of your choice

salt to taste + some more

juice of 1/2 a big lemon/lime

1 tsp green chilly, finely chopped (optional)

oil to coat the pan


Mix mashed potatoes, grated paneer and grated cheese lightly. Add the herbs, chopped garlic, black pepper powder and salt. Squeeze the lime juice, add the finely chopped green chillies, if using and mix again with a light hand. Keep aside for 10 minutes.
Now wash and dry the chillies. Remove the stalk and cut into two vertically. Remove seeds and any white part inside. Sprinkle very little salt in each half of the chilly. 
Put about a tblsp of the potato mixture and stuff carefully. Do this with all the chilly halves.

Grease a baking tray and arrange the stuffed chillies and bake in hot oven for 12 to 15 minutes till cheese melts and the stuffing is golden brown.

 The Peppy Peppers are ready to eat. Crunchy and mildly spicy.

Serve as starters or with soup or as a side with curd rice or pulao.

If you are using the long and fat chillies then you can wrap the stuffed chilly in a chapati to make an awesome chilly frankie.

I was surfing one day and came across these wonderful baked chillies.

So instead of pan frying I baked mine too.

This is my 3rd recipe in International / fusion category

logo by Preeti.

Food Bloggin Marathon # 32 organised by:


  1. Those peppy peppers looks so inviting with cheesy potato filling !

  2. wow wow very very delicious and cheesy baked peppers looks yumm dear :)

  3. Lovely I make the same stuffing for Koftas and they turn out awesome..the peppers surely must have tasted super.

  4. Just wow,drooling over those cheesy and super tempting peppers.

  5. I've had stuffed chiles before but never with potato..this must be an awesome combo. Will try for sure!

  6. Wow.. love those stuffed peppers.. Potato and paneer filling sounds yumm!!

  7. That's really very tempting one Sandhya..looks so good..

  8. Looks so delicious Sandhya. THe combination of cheese and paneer is mind blowing...

  9. Baking is a great idea, i thought they mght be deep fried!

  10. My husband loves the spicy ones! So this one is definite winner at our place!

  11. Peppy peppers are very inviting Sandhya...must try

  12. Love this sinful peppers with lots of cheese.

  13. Wow these sure are awesome. I will love these anyday.