My Mums’ vegetable garden in Zambia was absolutely covered in bright Bishops crown chillies. We’d eat them raw as a starter with feta cheese, basil, garlic and olive oil for a delicious but spicy kick. Roasting mellows out the spice factor leaving delicious roasted bishop's crown chillies great for a starter or ready to preserve and gift.

These roasted and stuffed chilies look and taste fantastic. They are quite quick to prepare and would make a great gifts.

We serve them hot with garlic toast but they are also eaten nice cold, adding a splash of colour to a tray of appetisers.

Roasted Bishop’s Crown chillies

Ingredients

Bishops crown chillies
Feta cheese
Garlic
Fresh basil
Extra Virgin olive oil
Salt & pepper

Method

Wash and clean the chilies, slicing off the stalk to expose the seeds.
Use a knife and the end of a teaspoon to remove all the seeds from inside the chillies, placing inside a roasting tray.
Preheat the oven the 150 degrees Celsius.
Fill the hollow chillies with a cube of feta cheese.
Press one or two cloves of garlic, rip the basil and distribute both roughly over the top of chillies some basil.
Drizzle the chillies with olive oil then season with salt and pepper.
Cook in the oven for 20-25 minutes until soft.
Serve hot or cold.

To preserve roasted Bishop 's crown chillies

While the chillies are roasting, heat extra virgin olive oil in a saucepan until it reaches boiling point.
Fill an empty jar with boiling water to sterilize, drain then fill with the roasted chillies straight from the oven.
Fill the filled jar with the hot oil then close with a lid sterilized in boiling water.
Label with a tag and store in the cupboard until opened.
Once opened store in the refrigerator.

Train Smart. Eat Smart. Perform Better

Gemma

Roasted Bishop's crown chillies

Roasted Bishop’s Crown chillies

Ingredients

Method

To preserve roasted Bishop 's crown chillies