Ball Chilli is an early maturing chilli with pendant ”cherry” shaped fruit. The plant grows to about 70 cm in a pot and would grow bigger, if you plant it in the ground. The chilli pods are green turning red on maturity. They are ideal for stuffing with cheese, BBQ, salads and salsas. We use those delicious round chilli peppers and stuff them with feta cheese. The Ball Chilli isn’t very hot, so if you prefer a milder chilli, this one is for you.
Stuffed Ball Chillies
Place 10 chillies in a baking dish. Drizzle with oil. Roast for 10 to 15 minutes at 180 degrees Celsius or until the skins begin to blister. Remove them from oven. Divide between 2 small snap-lock bags. Seal. Set aside for 10 minutes.
Meanwhile, place feta, basil and oregano in a bowl. Using a fork and mash to combine.
Now carefully remove skin from the chillies. Slice across top to remove stalk. Use a teaspoon, to remove the seeds.
Press 2 teaspoons feta mixture into a ball. Carefully stuff into each chilli. Drizzle the stuffed chillies with extra-virgin olive oil. Season with salt and pepper and bon appetit.
Ingredients: 10 Ball Chillies, 2 teaspoons olive oil, 100g Greek feta cheese, crumbled, 1 tbsp finely chopped fresh basil, 1 tsp finely chopped fresh oregano, olive oil.
Flavour wise: Sweet capsicum flavour
Heat wise: Mild
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