• 6 Green Chili Pepper
• 150gm Cheddar or Parmesan, grated
• 1 medium spring onion,
• very finely diced along with some greens
• 1 tsp dry thyme
• 1 tsp extra virgin olive oil
• 100 gm bread crumbs
• 1 tsp corn flour
• 1 egg
• Salt
• Oil to deep fry
• For yoghurt mustard dip:
• 2 tbsp thick yoghurt
• 2 tsp Dijon mustard sauce
• 1-2 pinch fine sugar
• Salt to taste
• For tangy vinegar dip:
• 5-6 tbsp Apple Cider Vinegar
• ½ tsp fine brown sugar
• A pinch of salt
• 1 tbsp fine diced fresh coriander leaves
• 4-5 drops extra virgin olive oil

Slit each Pepper across the length and de-seed carefully to ensure that you don’t wide open the slit. To remove any excess seed just submerge in a warm water bath for 3-4 minutes.

Drain the chilies and spread to dry out excess water off.
In a medium bowl mix grated cheese, chopped spring onions, dried thyme, 2 pinch salt, 1 tsp extra virgin olive oil

using a spatula, only give 2-3 gentle whisks trying not the make it into a dough but instead keeping loose.

Whisk the egg in a bowl and mix corn flour with bread crumbs and spread in a flat tray, keep them aside.

Divide the cheese mixture in 6 parts and stuff each pepper using a spoon and press the slits together by slightly pressing with your hand.

Then first dip in the beaten egg and then generously roll over the bread crumbs and keep tray.

Repeat with each pepper and then keep them in refrigerator for 15-20 minutes to set.

In the meanwhile, make the two dipping sauces by whipping all the ingredients of the two dips respectively till they emulsify and keep aside.

Heat enough oil over medium flame and deep fry each stuffed pepper until golden. Strain on a tissue towel and serve hot with the dips.

by Pak101.com (few years ago!) / 876 views