Have you ever cooked with banana chillies/peppers before??
Seen them in the veggie department and wondered if they were just some oversized, super hot chilli. If you haven't tried them before, then you will be in for a surprise at how tasty they are......sweet with a tangy kick. Super high in vitamin C, with the added bonus of vitamin A and potassium. Add them to salads, pizzas, omelets, cooked or fresh. Very versatile!
At the beginning of the season, I decided to only plant one banana chilli and it has cropped relentlessly. They enjoy at least 8 hours of sun a day and if left on the plant they mature from yellow to orange and then to a deep red.
They are such an easy plant to grow.....next season put one in your garden and be rewarded with this truly versatile fruit.
This recipe has a bit of a Greek twist and does not require a lot of ingredients or time...I made another batch after I photographed this and added potatoes and lots of fresh parsley scattered on top. Delicious!!! So I will add to the ingredients list below.
A meal on it's own or side dish
14 banana chillies/pepper
4 potatoes peeled and cut into quarters
Feta Cheese about 500 grams
6 tomatoes sliced
1/3 cup olive oil
Freshly ground pepper
Parsley- small bunch roughly chopped
Preheat the oven to 180 deg.
Slice the tops of the peppers and use a small knife to scrape out the seeds that are inside. Cut the peppers into small bite size pieces and stuff the feta into the peppers. You only need a small amount. Place the peppers on a tray or a small baking dish. Scatter with sliced tomatoes and potatoes. I also top with extra feta to the dish and then drizzle with olive oil. Bake for about 45 minutes or when you see the peppers colouring beautifully.
Scatter with tomatoes and feta... (add potatoes)
When I've been out working in the garden and come in all hot and hungry.....