Cherry Chillies Baked

23 Sep

Cherry chilli’s are small round chillis with thick flesh and varying degrees of heat. Some can be mild, though I’ve yet to find those, and some very hot like the ones I grow, an Italian variety called Ciliegia Piccante or Satan’s Kiss. The hot chillis loose some of their heat when cooked and so can be made milder by first boiling them once or twice before baking.

Cut the tops out of the chillis and remove the seeds. Toss the hollowed chillis into a pan of boiling water and boil for 3 minutes, remove with a slotted spoon and leave to drain. Once the chillis are cool enough to handle, at this point you could remove the skins if they are tough I don’t bother its too fiddly, stuff each chilli and lay on a baking tray bottom side down. Drizzle with a little olive oil and bake in a moderate oven for 30 -40 minutes or until the chilli flesh is soft but not falling apart.

I was experimenting with stuffing the chillis to see what makes a nice combination and so far tuna and halloumi have been pretty good but you could try anything; rice, meat, pulses whatever takes your fancy.
  • Tuna – For the stuffing paste I ground up tinned tuna, anchovies, capers, garlic, onion and a little mustard.
  • Halloumi – For the stuffing I simply stuffed them with chopped halloumi cheese, you could any cheese that cooks well. 


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