Cheese stuffed chilli peppers


by: Sangeetash

What would I have liked in a chilly if it was served to me all fried up? Cheese! Yes! Gooey cheese oozing out of a hot chilly and tantalizing my taste buds to the core.


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serves: 5-6

dozen A chilly pepper (those long, light-green capsicums), washed and patted dry

1 onion, very finely chopped

1 tomato, finely chopped

1 cup mozzarella cheese, grated

1 cup besan (chickpea flour)

1/2 teaspoon turmeric powder

pinch A of salt


Refined oil for deep frying

Nutrition Facts
Cheese stuffed chilli peppers

Servings Per Recipe: 5

Amount per Serving

Calories: 185

  • Total Fat: 4.3 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 207.4 mg
  • Total Carbs: 29.4 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 14.4 g
  • Protein: 9.3 g

how is this calculated?

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1.  Mix the cheese, chopped onion and tomato well. I didn’t add salt as the cheese was quite salty on its own.

2.  Slit the chillies lengthwise on one side. Leave the stalk at the top. Scoop out the seeds out of the chillies but take care not to touch them. My hands were burning till the next day.

3.  Now, spoon in the cheese mixture into the chillies and arrange them on a tray.

4.  In a bowl, make a medium consistency batter out of besan and water. Add a pinch of salt and turmeric powder to the batter. While the chilly bhajjis have a thick, spongy layer of besan, I decided to have a thin but crisp layer.

5.  Heat substantial oil in a kadai or a deep bottomed vessel. Dip the stuffed chillies in the batter and deep fry them for around 2 minutes in the hot oil. I didn’t want to cook the chillies for too long as I wanted to keep the crunch in them. The thin layer of batter over the chilly prevented the cheese from oozing out of the slit. Transfer the fried chillies on paper napkins to absorb the excess oil. Serve hot.

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they looks so delicious