Padron Peppers Stuffed with Goat Cheese
Ingredients
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18 Padron peppers
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80 g dry goat cheese
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15 ml (1 tbsp) liquid honey
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30 ml (2 tbsp) fresh mint finely chopped
Preparation
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1. 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.
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2. 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.
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3. If you can’t find Padron peppers, use sweet mini peppers or canned piquillo peppers.
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4. Decorate with parsley.
