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 , 30 April 2016

(13 votes)

Stuffed baby peppers
  • 22 Mins

  • Serves: 8

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
  • Energy

    272KJ

    65KCAL

    3%
  • Fat

    5.5g

    med

    8%
  • Saturates

    3.5g

    high

    18%
  • Sugars

    2.0g

    low

    2%
  • Salt

    0.18g

    med

    3%
of your reference intake.
Typical energy values per 100g: 591kJ/142kcal.
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
  • 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.