Recipes
Stuffed baby peppers
Even confirmed meat eaters will snap up these delicious veggie bites. They’re great served as a snack, starter or side dish
Even confirmed meat eaters will snap up these delicious veggie bites. They’re great served as a snack, starter or side dish
(16 votes)
Cook: 22 Mins
Serves: 8
Price: 68p per serving
Nutritional Information
Each 46g serving contains
Energy
272kj
65kcal
272kj
65kcal
3%
Fat
5.5g
5.5g
Med
8%
8%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
2.0g
2.0g
Low
2%
2%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
591kj/141kcal
Typical energy values per 100g:
591kj/141kcal
Ingredients
300g Chosen by you Original Soft Cheese
40g medium Cheddar, finely grated
2 spring onions, finely chopped
4tbsp cooked sweetcorn
4tsp sweet chilli sauce
2tbsp chopped coriander
8 Grower’s Selection Snacking Peppers, halved and deseeded
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
Put the soft cheese, spring onion, sweetcorn, sweet chilli sauce, grated Cheddar and chopped coriander into a small bowl. Mix together with a spoon.
3
Divide the soft cheese mixture between the baby pepper halves. Push the halves back together and secure with two cocktail sticks.
4
Arrange the peppers on a baking sheet and cook for 15-20 mins until they have softened and the skin is just starting to char and blister.
5
Or, for an even smokier flavour, cook the peppers for 4-5 mins on a barbecue. Serve immediately.