I have been wanting to make Green Chilli Peppers Stuffed with Hummus for the longest time; in fact, it has been almost exactly an year since I had Red Jalapeños Stuffed with Chilli Hummus and have since wanted to replicate the experience.
How it happened was by chance. I was staying with some wonderful friends in Vienna last July. I had travelled there from Switzerland and was craving for some spicy food. My hostess, Himani, had some spicy Chilli Hummus at home and then she bought what she presumed were baby red peppers and stuffed them with Chilli Hummus and then oven baked them.
Kartik, Himani’s husband, and I are spicy food freaks and were so excited by the idea of spicy food that we could not wait to have the first bite and what a bite that turned out to be. After the first bite, we were breathing fire and sweating bullets. 😀 😀
However, as we persevered we actually enjoyed these fiery treats. Ever since then every time I crave spicy food, I think of those peppers. 🙂
This past week, I replicated the recipe with Hummus spice with red chilli powder but used much milder green chilli peppers (similar to Anaheim or the not-so-spicy Poblano Peppers) as the base. While the result was not quite as fiery, it was just as enjoyable.
These Green Chilli Peppers Stuffed with Hummus make the perfect starter or a nibble for a party or then a perfect snack to accompany a hot cup of Ginger Tea on a rainy day.
How to Make Green Chilli Peppers Stuffed with Hummus
Makes: About 12 stuffed chillies
Time: 30 Minutes (with hummus made earlier)
- Anaheim or Poblano Peppers – 12
Moti Hari Mirch (the kind used for Bharvan Mirchi) – 12
- Hummus – 2/3 Cup
- Red Chilli Powder – 1/2 to 1 tsp (optional)
- Olive Oil
- Slit the green chillies in half vertically.
- Deseed the chillies.
- Brush the outside of the chillies with olive oil.
- Mix the chilli powder and hummus together.
- Fill each half of the chilli with the hummus.
- Brush the top of the hummus with a little olive oil.
- Pre-heat the oven to 150°C.
- Cover a baking tray with a foil.
- Place the green chilliies (stuffed side up) on the tray.
- Bake the chillies for 8 to 10 minutes till the skin of the chilli just starts to change color.
- Take out and let the chillies rest for 5 minutes.
- Serve hot.