Hot Stuff! Stuffed Chillies

Not for the faint hearted, stuffed mild chillies great served with mint yogurt dip & mango chutney

Serves 2 as main course with side salad

You will need:-

2 mild large chillies
1 tablespoon of olive oil
1/2 small onion finely diced
1 teaspoon of finely diced fresh ginger
2 small new potatoes, boiled and diced
1 mushroom finely chopped
1 cherry tomato, finely diced
1 tablespoon of peas

1/4 teaspoon of the following;
ground coriander
ground cumin
ground turmeric
teaspoon of garam masala
onion seeds
cumin seeds

1 tablespoon of chopped fresh coriander

In a small frying pan heat the oil over medium heat and when hot quickly fry the chillies for approx 1 minute each side then remove from pan.

Add the onion and ginger to the pan and cook for 3 minutes, stirring frequently, then add the spices together with the potato and stir. Cook for a further 2 minutes then add the peas, tomato, mushroom and chopped coriander, stir to mix. Stirring frequently cook for a further 2 - 3 minutes and then remove pan from heat.

Halve the chillies length ways and remove seeds, unless you it fiery hot! Stuff each half with the onion potato mixture and place on baking tray. Cook in oven for 15 - 20 minutes (gas mark 5 or electric 200).

Serve hot.