Sher from What did you eat? is the host of this edition of Weekend Herb Blogging.
The item in the cross-hairs this week are Baby Peppers...
They have started appearing in the last couple of weeks at the markets and typically, I couldn't resist buying a few. A world of warning, the mild and hot versions look identical so it's best to check to make sure you've selected the right ones for your taste.
All peppers are excellent sources of Vitamins A and C, with red peppers containing higher levels of Vitamin C and beta-carotene. They also contain Lutein and Zeaxanthin which are thought to help with age-related eye problems.
The recipe I'm making isn't the most attractive dish in the world, in fact I'd say it's fairly ugly when compared to the before shots. However, as part of a tapas, the intensity of flavour makes it an ideal morsel - just dim the lights or better yet, light a few candles, after all every thing improves with candle light.
Stuffed Baby Peppers
Chèvre - like this or this
fresh parsley, roughly chopped
Lemon-scented olive oil
The first step is to remove the skin - there are many ways of doing this. My preference in the case of these small peppers is to place them under a grill to blacken their skin. When this happens place them in a bowl and seal with plastic wrap - this will help loosen the skin. Let them sit for a few minutes and then peel the charred skin from the peppers. It doesn't matter if there are little bits left on this adds to the rustic appeal of the dish.
Next remove the stems and using a very small spoon, scoop out the seeds and any membrane.
The filling is even easier - mash up your favourite Chèvre and then slacken the mixture with fresh pesto. How much pesto you use is entirely up to you and your particular taste.
Take teaspoons of the the mixture and roll into sausage shapes smaller than the openings in the peppers. Guide the mixture into the pepper, reshaping the pepper to resemble it's original form. Resist the urge to overfill.
Put the stuffed peppers onto an oven-proof dish and drizzle over with a little olive oil then place in a pre-heated 180°C/350°F oven for about 5-10 minutes, or until the cheese has softened and the peppers have warmed through.
Arrange on a small plate and drizzle with lemon-scented olive oil and chopped parsley - serve at once.
Roasted Red Capsicums
Sweet Chilli Sauce
Tagged with Weekend Herb Blogging : WHB