Stuffed Mini Peppers Recipe
Ingredients
| 8 mini peppers | ||
| Tomato sauce, preferably homemade | ||
| Greek yogurt, to serve | ||
| 125 g / 4 oz soft fresh goat's cheese | ||
| 50 g / 2 oz ricotta | ||
| Mint | 1 1/2 Tablespoon, chopped (For the stuffing:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. To make the stuffing in a large bowl combine the goat's cheese, ricotta and mint.
2. Stir in the chili optionally and season as per taste with salt and pepper.
3. Slit a little along the side of each pepper, scrape out the seeds and core with a teaspoon, keeping the pepper shells intact.
4. Stuff each pepper half, take care to not fill them completely or they may burst during cooking.
5. On an oiled barbecue grill over moderately hot coals cook the filled peppers for about 10-15 minutes, turning the peppers occasionally such that softened.
SERVING
6. On each plate, place 2 of the filled peppers and serve with a tomato sauce and Greek yogurt.
1. To make the stuffing in a large bowl combine the goat's cheese, ricotta and mint.
2. Stir in the chili optionally and season as per taste with salt and pepper.
3. Slit a little along the side of each pepper, scrape out the seeds and core with a teaspoon, keeping the pepper shells intact.
4. Stuff each pepper half, take care to not fill them completely or they may burst during cooking.
5. On an oiled barbecue grill over moderately hot coals cook the filled peppers for about 10-15 minutes, turning the peppers occasionally such that softened.
SERVING
6. On each plate, place 2 of the filled peppers and serve with a tomato sauce and Greek yogurt.
Chef
