Quick & Easy

Banana chillies with potato and green olive stuffing

This recipe is our version of the classic Mexican "chiles rellenos", stuffed Anaheim peppers.
banana chillies with potato and green olive stuffing



1.Preheat oven to moderate.
2.Heat butter and oil in large frying pan; cook garlic, cumin, oregano and potato, stirring occasionally, about 10 minutes or until potato browns lightly. Add tomato and olives; cook, stirring, about 10 minutes or until liquid has evaporated. Transfer to large bowl; stir in cheese.
3.Meanwhile, using sharp knife, make a small horizontal cut in a chilli 1cm below stem, then make lengthways slit in chilli, starting from horizontal cut and ending 1cm from tip, taking care not to cut all the way through chilli; discard membrane and seeds. Repeat process with remaining chillies. Carefully divide filling among chillies, securing each closed with a toothpick.
4.Make tomato sauce. Heat oil in large deep flameproof baking dish; cook garlic, onion, cumin and oregano, stirring, until onion softens. Add undrained tomatoes and the water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
5.Place chillies on tomato sauce in dish, cover; cook in moderate oven about 40 minutes or until chillies are tender. Serve chillies with tomato sauce and a mixed green salad, if desired.

We used banana chillies, also known as wax chillies, Hungarian peppers or sweet banana peppers, which are almost as mild as capsicum but also possess a slightly sweet sharp taste. Sold in varying degrees of ripeness, they are available in pale olive green, yellow and red.


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