Stuffed mini peppers.......Spicy twist

Stuffed peppers with Pesto

Had similar appetizer in Santori, Greece. They were mild, i made it bit spicy for my family pallete

Ingredients:

Oven:

10 Sweet mini peppers halved lengthwise with stem intact

4 oz Goat cheese plain

1 oz  Cream Cheese plain

2 Tsps Crushed red pepper flakes

1 Tbsps Lime juice

1/2 tsp pepper powder

Olive oil for drizzling 

Pesto:

1/2 Walnuts toasted

1/2 Cup Coriander chopped tight packed

1/4 Cup Mint(Pudina) chopped tight packed

1/4 Cup Lime juice 

2 Garlic Cloves

6 Thai Chillies

1/2 Tsp Salt

1/4 Extra Virgin Olive Oil

Kitchen Utensils/Equipment:

Blender, Oven, Baking Sheet, Knife.

Arranged on a baking sheet.

Cooking Method:

1. Preheat Oven to 350C/180C.
2. Spoon the seeds out of Peppers, add the seeds to all the ingredients of pesto and blend to paste.
3. In a bowl take all the ingredients for oven and mix until incorporated. Do a taste check.
4. Scoop spoonful of cheese mixture into each pepper halves and bake for 20 mins.
5. Serve hot with pesto.

Tips:

1. Use all cheeses at room temperatures.
2. Pesto can be store in refrigerator and used for dips or sandwich spreads.
3. Roast some peppers for layering a sandwich...recipe coming soon.