Stuffed Jalapeno Peppers Recipe

Hot Stuffed Chilies

Chilies play a leading role in this delicious appetizer. Serve with crispy ‘seaweed’, made by deep-frying shreds of collard greens, then tossing the shreds with a mixture of castor sugar and salt. Learn below how to make these delicious Stuffed Jalapeno Peppers.

Serves 4

450 g/ I lb lean ground pork
1 garlic clove, crushed
1.75 cm/A inch piece fresh root ginger, peeled and finely chopped
4 spring onions, finely chopped
2 tsp toasted sesame seeds
2 to 3 tsp soy sauce
16 to 20 large fresh red chilies
Seasoned flour, for coating
1 large egg, beaten
Oil for shallow frying

Mix the pork, garlic, ginger, spring onions, sesame seeds, and soy sauce very well.

Cut the chilies in half lengthwise, through the stem and carefully remove the seeds, leaving the chili ‘boats’ intact.

Break off small pieces of the meat mixture, form into torpedo shapes and use to stuff the chilies, packing the meat mixture in firmly. Have ready one shallow bowl containing seasoned flour and another containing the beaten egg.

Roll the stuffed chilies in the flour to give an even coating, then dip in the egg.

Heat a 1.75 cm/A inch layer of oil in a frying pan. Add the chilies in batches and fry for 4 to 5 minutes on each side until golden brown and cooked through. Remove from the oil with a slotted spoon and drain on absorbent kitchen paper. Serve hot.

Take care when turning the stuffed chilies over that the filling does not fall out.

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