Sarah Raven's Kitchen and Garden

Well i have a bunch of peppers in the fridge finally got some frigidaire parts to get it working again I would make a chili with meat sauce thats just me.

Hi, have you tried making a chilli jam or filling them with fetta/cream cheese and preserving them in olive oil (works better with big milder ones)?

 Blanch whole chillis in boiling water for a few seconds and leave to cool. Using a sharp knife, take a chilli and slice the top part (the stalk end which was attached to plant ) half way through so you can lift the stalk end like a lid. Take some crumbled feta or soft creamy cheese (philadelphia with garlic is good if you cant find any fresh organic). Carefully ease it into the chilli with fingers/cutlery/teaspoon handle etc without breakin thru flesh until it is full (if they are long and thin, dont try and fill the thin  tail ends just the wider middle and top parts). Fill all of them in this way and then take a wooden cocktail stick and 'pin' the lid shut ( dosent need to be completely shut tight) if lids have come off some chillis, dont worry it wont affect flavour or preservation etc.  If your cocktail sticks are too long for smaller chillis, just cut one in half and use sharp end left to pin chill lid. You could add finely chopped herbs, garlic, anchovies or seeds etc to cheese mixture to vary flavour.

Place stuffed chillis in an air-tight kilner jar or similar, then add oil to completely cover them all. These can be stored for years if left unopened. I would advise leaving them for at least a 6 months to 1year until opening, once opened they need to be stored in cool place such as larder or fridge.

This recipe also works well with small capiscum and pimento/other peppers and is delicious served with  bread, artichokes, olives and big bowl of soup (in garden if possible).