I filled them with sort of Biryani rice (cooked with raisin, cardamom, safran, & coconut flakes), and chicken and tomato that were seared in a indian ginger-cumin-garam masala-garlic spice mix, together with some locally grown fresh okra that I placed on top of the pepper-filling. They were baked for about 15 minutes at 470deg F, still crispy & crunchy. I'm eating them right now with sprinkles of fresh cilantro, lime, and red onion.
The peppers are outstanding, even with all that stuff in them..! :)
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