Cheesy but I love the Chili Peppers...

...I'm not talking about the Red Hot Chili Peppers! These ones were not red and not very hot but certainly very tasty!
I made these stuffed chilies for Sunday dinner but didn’t have time to post the recipe before. I intend to make them again some time closer to the holidays. Whatever you decide to fill them with, these will sure make a great starter or appetiser!


Stuffed Chili Peppers

Ingredients (3 servings, 2 chilies per person)
Printable recipe
6 chili pepper
½ cup (100g) couscous (dry)
½ cup (125g) canned sweetcorn, drained
2 shallots, peeled and chopped
1 teaspoon minced garlic
1 cup (150g) mushrooms, chopped
1/2 teaspoon dried basil
3 stems spring onions, chopped
2-3 stems dill, chopped (optional)
1½ tablespoon dairy-free cheese powder (because we want the chili peppers to be cheesy! I used the Free and Easy Dairy Free Cheese Flavour Sauce Mix)
½ teaspoon (or to taste) powdered cayenne pepper
Salt to taste
Oil for shallow for frying

Onion rings (of suitable size according to the size of the chilies),optional

• Rehydrate the couscous according to packet instructions. Leave to cool (if using hot water) and separate the grains with a fork. Set aside.

• Slit the chilies open on one side. Remove seeds.
• Wash and pat dry with a paper towel.
• Shallow fry for a few minutes until lightly golden. Turn on all sides for even frying.
• Remove from oil and drain on absorbent paper.

• Pour off excess oil from pan (leaving about a tablespoon in).
• Add shallots and garlic. Stir for a minute.
• Add mushrooms and sweetcorn. Sautee for a few minutes.
• Add couscous, basil and cayenne pepper. Stir and sautee for about 2-3 minutes.
• Add dairy-free cheese powder. Stir.
• Lastly, add spring onions and dill. Mix well and remove from heat.
• Allow to cool for a while.

• Stuff the chilies with the couscous filling. Insert an onion ring around the chili to secure the filling inside. (The filling should hold by itself even if you are not using an onion ring).
• Place on a baking tray and bake at 200 degrees for 15 minutes.
• Serve with salad.

Tip: Pop in some sweet cherry tomatoes (coat them in a bit of vegetable oil) in the oven while grilling the chilies. Their sweet taste will complement the chili peppers.