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Ingredients
- 6 long, large green chillies or long peppers (must have thick skins)
Method
- Half slit open the chillies with the top still holding on firmly.
- Gently scrape out the seeds, as many as you can.
- Pound together or process the stuffing ingredients until they bind and feel like soft marzipan.
- Stuff the mixture into the open chillies and press them back together.
- In a small bowl, mix the gram flour with the seasoning