Best Stuffed Chillies and Salsa

by Jo Harman
(Sydney, Australia)

Recently I had a dinner party for 8 of our rugby friends. I normally see them on the sidelines at our sons’ early morning rugby matches (thank God it doesn’t get too cold).

As there was a largish group, I cooked up a storm. Who would of imagined that the 2 smallest women could pack that amount of food away!!!!

Anyway, the surprise (in my mind) dish of the night was a side dish of Goat’s cheese stuffed chillies with salsa.

A great advantage in my mind is that lots of the work can be down ahead of time. Just bake 40 minutes before you want to serve – gives you time to spend with your friends. The salsa and polenta really make this dish.

Stuffed Chillies and Salsa

Ingredients for 6 people:

• 3 large bullhorn (or poblano) chillies, chopped lengthways and deseeded (leave the stems on)
• 240g (1 cup) goat’s cheese
• 125g (1/2 cup) ricotta
• 50g (1/4 cup) polenta

For The Salsa

• 6 roma tomatoes
• 1 long green chile
• 5 Tbsp. Olive oil
• 1 garlic clove
• 1 shallot
• 1 1/2 tbs red wine vinegar
• 1/4 cup fresh coriander

Directions To make the salsa

Preheat oven to 180 degrees C.

Cut tomatoes in half and place cut side down onto baking sheet, add chopped chilli (uncut), drizzle over some olive oil and bake for 1 hour. Cool slightly.

Stuffed Chillies

Coursely chop tomatoes, finely chop chili, garlic and shallot and combine in a bowl with red wine vinegar and 3 tbs of olive oil. Season to taste.

Combine goat’s cheese and ricotta and use this mixture to stuff the chilies. Spread polenta on level plate and press chillies, cheese side down into polenta mixture. Cook stuffed chillies, cheese side up for 40 minutes until golden.

Place chillies on platter and top with tomato salsa.