STUFFED BELL PEPPER WITH EGG AND COATED IN CHICKPEA FLOUR

These are tempting spicy stuffed bell pepper fritters. The bell peppers were in the Mlango farm basket this week. They were really tiny and there was not much I could with them so I decided to stuff them with boiled eggs and then dip in spicy chickpea flour batter and fry them. They tasted good with a fresh salad on the side. It was a light meal for afternoon lunch.

Stuffed bell pepper

Serves 1 or 2

Time: 30 minutes

2 medium bell peppers

2 hard-boiled eggs sliced into halves

2 tsp hot sauce/sauce/chutney of your choice

Chickpea batter

1/2 cup chickpea flour

salt and pepper

1/2 tsp red chilli powder

1/2 + cup water enough to make batter like pancake mixture

Oil for frying

Method

Cut the tops and core the inside of the bell peppers. ( my peppers were smaller than the eggs as you see in the picture below, that's why I had difficulty in closing the lids while dipping in the batter)

 

Apply the hot sauce on the each half of the eggs and close them. Then insert them in each bell pepper.

 

Put the tops back, here you can either use a toothpick and seal the edges if the tops don't stay on. Dip the one pepper at a time in the batter. The batter should be a bit thick so that it coats the skin as the pepper skins are very slippery. Spoon the batter on the top and slowly tip it in the hot oil. Don't worry if some parts of the pepper are not coated. 

 

Using a spoon, drizzle the hot oil on the top of the pepper so that the batter doesn't slip downwards anymore. Turn it and fry until golden in colour and crisp.

 

Remove the peppers on to the kitchen towel and let it rest for few seconds.

Serve the peppers on a bed fresh salad.