Cheese, peas and garlic stuffed peppers

This tasty tapa is a variation on Pea and garlic stuffed peppers. This recipe is also quick and easy to prepare and very easy to adapt so it suits your personal taste.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 large sweet peppers, any colour
• 4 tablespoons olive oil, plus extra for drizzling
• 150g (5oz) frozen peas, defrosted
• 1 large red onion, peeled and finely chopped
• 3 tablespoons of Cheese, garlic and chili mayonnaise or almogrote
• 2 tablespoons sherry or white wine
• Sea salt and freshly ground black pepper
• 1 wholemeal bread roll, blitzed to breadcrumbs in a blender

Mise en place

• Preheat the oven to 190° C (375° F - gas 5)

Method

1. Slice off the tops, leaving the stem intact; reserve.
2. With deft knife-work, remove the white membranes and knock out the seeds.
3. Heat the olive oil and flavour it with a grind of black pepper.
4. Sauté the onions for 4 minutes, add the peas and sauté for a further 4 minutes.
5. Remove from the heat.
6. Add the breadcrumbs and cheese mayonnaise and mix really well.
7. Add a twist of black pepper and a sprinkle of salt to each of the sweet peppers
8. Distribute the pea mixture between the peppers.
9. Drizzle with a little more olive oil and the sherry.
10. Replace the tops, place in an oven dish, cover with tin-foil and bake for 35 minutes or until cooked to your liking.

See also

• Pea and garlic stuffed peppers

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