Wednesday, 24 August 2011

Baked Stuffed Chili Peppers

This is an easier form of stuffed peppers which doesn't require a deep fat fryer. They work well as a starter or as a side dish for a main course.


  • 3 large peppers, cut in half with seeds and white flesh removed
  • 6 spring onions, washed and finely chopped
  • 150g grated cheddar
  • 6 tsp tomato puree
  • 1 egg, beaten in a cup


  1. Preheat the oven to 180 degrees.
  2. Place the 6 halves of peppers on a baking tray.
  3. Mix all the other ingredients together in a bowl.
  4. Spoon the mixture into each of the peppers, making sure to press it down into the peppers.
  5. Bake in the oven for 30 to 40 minutes.
Serves 2.

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