My Mums vegetable garden in Zambia is absolutely covered in bright Bishops crown chillies at the moment. They have been eating them raw as a starter with feta cheese, basil, garlic and olive oil which gives delicious but spicy kick. Roasting them mellowed 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 Christmas gift for the foodie you know! We served them hot with garlic toasts but they are also eaten nice cold, adding a splash of colour to a tray of appetisers.
- Bishops crown chillies
- Feta cheese
- Fresh basil
- Extra Virgin olive oil
- Salt & pepper
- 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.