We all like variety in our food and fusion gives us a wide platform where we can transform our food into something new and fresh. It brings out the magic of our age old traditional recipes and gives them a new look.
While roaming around our local grocery store, my husband saw some super fresh banana peppers and asked me if we could turn them into a stuffed indo chinese fusion dish.
My husband and I made these stuffed pepper boats using his most loved chili garlic sauce. After a lot of brainstorming, we settled for this recipe and let me tell you, it was super delish.
How to stuff banana peppers:
Take 3 big Banana peppers. Scoop all the seeds from inside and wipe it nicely with a paper towel.
Mix 1 cup of grated paneer and ½ cup of cheddar cheese and mozzarella cheese combined.
Add ½ teaspoon of kashmiri chili powder and salt according to taste.
Add ½ teaspoon of garam masala and 1 teaspoon of lemon juice to it.
Stuff all the peppers with the stuffing.
Sprinkle a little cheddar cheese on top of the peppers.
Tie the stuffed peppers with thread so that they don't lose their shape while in the oven.
Coat the baking tray with a little oil.
Brush the peppers and cheese coating with a little oil and bake in the oven at 350 f.
Bake for 15 minutes or till it looks done. The time depends on your oven size and the peppers.
How to make the sauce.
Making of the sauce/gravy is quite simple. Since this is a fusion dish we will make a spicy chili garlic sauce.
Tomato ketchup-1.5 Tbsp
Schezwan Sauce-1 Tbsp
Soy Sauce-½ Tbsp
Ginger -1 Tbsp. grated.
Garlic-1 Tbsp. grated.
Corn flour-1 ½ TbSP.
Take a wok.
When it's hot enough, add ginger and garlic.
Saute for 1 minute.
Mix all the above sauces together and put it in the wok.
Saute for 1 minute.
Mix cornflour with 2 cups of water and add it to the sauce mix.
Adjust the seasoning.
We are not adding any salt because sauces have salt in them.
Add green onion.
Take a platter, and put all the sauce. On top of it lay our stuffed pepper boats.
Garnish with green onions.
Serve hot with Rice.