Stuffed Baby Peppers
found in Mains - Vegetarian
 | Vegetarian |  | Nut Free |  | Gluten Free |
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Prep: 5 minutes
Cook: 20 minutes
Difficulty:
Easy
Even confirmed meat eaters will snap up these delicious veggie bites. They're great served as a snack, starter or side dish.
Ingredients
- 300g low fat soft cheese
- 2 spring onions, finely chopped
- 4 tbsp sweetcorn, cooked
- 4 tsp chilli sauce
- 40g cheddar cheese, finely grated
- 2 tbsp dried coriander
- 8 snacking pepper(s), halved and deseeded
Directions
1
Preheat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 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. Or, for an even smokier flavour, cook the peppers for 4-5 mins on a barbecues. Serve immediately.
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