So these peppers are bang in season at the moment and I saw a version of this recipe in my local supermarket magazine. They looked so good I had to try them myself. I cooked them as part of a tapas selection. Gosh they were sooo good, sweet, savoury, nutty and herby. This is going to be a go to recipe for me forever. It’s bank holiday in the UK this weekend and weather looks good 🤞🏻 so I’m going to put them on the BBQ for some extra Smokey flavours. Tip for deseeding them is use a teaspoon handle and go round in circle, it makes it so much easier. These can be made ahead and kept in the fridge.

Ingredients

• 10 baby peppers (300g)
• 60g walnuts, roughly chopped
• 1 banana shallot, peeled and roughly chopped
• 1 garlic clove, peeled and roughly chopped
• 2 tbsp fresh basil, (separated into 1 tbsp) leaves roughly torn
• 2 tbsp breadcrumbs
• 1/4 preserved lemon, roughly chopped
• 1 tsp ground cumin
• 1/2 tsp sweet smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp dried oregano
• Juice and zest halt a lemon
• 2 tbsp olive oil

Directions

1. Put all of the ingredients into a food processor except peppers and 1 tbsp of the basil leaves. Pulse a few times until you have a rough texture that will fit into the peppers.
2. Next prepare the peppers. Cut off the lids and using the handle of a teaspoon insert into the pepper and go in a circular motion to remover the seeds and pith
3. Add 2 teaspoons of the stuffing into the pepper and press down so it’s quite compact.
4. Put in the fridge until your ready to cook them.
5. When ready to cook, preheat oven to 200 degrees (fan). Place the stuffed peppers on a baking tray, sprinkle over the reserved basil and bake for 20 minutes or until the skins start to blister. Enjoy 😊