Mirchi Bada Stuffed Green Chile Peppers Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• While potatoes are cooking, bring another pot of water to a boil. Cut chile peppers open lengthwise and remove seeds.
• Blanch chiles for 30 seconds in the boiling water. Drain, then immerse in cold water. Drain again.
• Transfer cooked potatoes to a bowl. Add chili powder and salt; mash until no chunks remain. Scoop into chile peppers.
• Mix chickpea flour, salt, and water until a smooth batter forms. Dip stuffed chile peppers in the batter until well coated.
• Heat a generous amount of oil in a deep frying pan. Add chile peppers and fry until golden brown, about 3 to 6 minutes.

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.