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Padron Peppers Stuffed with Goat Cheese


18 Padron peppers
80 g dry goat cheese
1 tbs. liquid honey
2 tbs. fresh mint finely chopped


Preheat oven to 220°C. Slice the peppers in half and remove seeds. Place them in a single layer on a parchement covered baking sheet.

Crush goat cheese with honey and mint. Add salt and pepper to taste. Stuff each pepper half with approximately 1 teaspoon of cheese loosely packed. Cook for 5 minutes. Serve hot.

If you can’t find Padron peppers, use sweet mini peppers or canned piquillo peppers.

Decorate with parsley.

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