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.
- 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
- 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.
- 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
- Add 2 teaspoons of the stuffing into the pepper and press down so it’s quite compact.
- Put in the fridge until your ready to cook them.
- 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 😊