Stuffed baby peppers

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

By , 29 April 2016
Stuffed baby peppers
  • Ready in: 22 mins
  • Serves: 8
  • Price: 68p per serving

Help-yourself small plates are ideal for a bank holiday gathering. Cook indoors if the weather's a washout - or make ahead to finish on the Barbecue

Nutritional Info
Each 46g serving contains
  • Cals 65
  • Fat 5.5
  • Sat Fat 3.5
  • Sugar 2.0
  • Salt 0.18
of your reference intake.
Typical energy values per 100g: 594kJ/142kcal.
  • 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
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Put the soft cheese, spring onion, sweetcorn, sweet chilli sauce, grated Cheddar and chopped coriander into a small bowl. Mix together with a spoon.

  • Divide the soft cheese mixture between the baby pepper halves. Push the halves back together and secure with two cocktail sticks.

  • 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. Or, for an even smokier flavour, cook the peppers for 4-5 mins on a barbecue. Serve immediately.