Stuffed Banana Chillies

This was the first blog-worthy dish I cooked in our new house - A bit lagged on the posting though!

Our stove is annoying, and our oven tiny, but we have a fabulous kitchen with tons of space and a beautiful treed outlook. I have been cooking so much and experimenting with new ingredients and flavours... Its nice to have a kitchen big enough to share cooking :)

A trip to Charlies Fruit Market in Everton Park took me across some red banana chillies which were on clearance - they looked really quite fresh and for $O.85, who could say no?




Stuff 'em, Cook 'em and eat them for the rest of the week - they were delicious cold too!

Stuffed Banana Chillies

1/2 kg Banana Chillies - topped and de-seeded. slit down middle is easiest.
1 cup white calrose rice
250gms fetta cheese
1 small onion, diced finely
dried mint
dried dill
salt and pepper to taste
Olive oil
2 cans of diced tomatoes

Boil rice in enough water to make sticky/gluggy rice. set aside to cool.
Crumble fetta into cooled rice. add herbs and spices and diced onion. mix well.
Stuff chillies with rice mixture, leaving them open at the top with some rice showing.
Pour tomatoes into a baking dish, arrange chillies on top. Drizzle with olive oil.
Bake in a 180 degree oven for about 30 minutes or until chillies are softening and rice is staring to brown.