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Padron Peppers Stuffed with Goat Cheese

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Padron Peppers Stuffed with Goat Cheese


  • 18 Padron peppers

  • 80 g dry goat cheese

  • 15 ml (1 tbsp) liquid honey

  • 30 ml (2 tbsp) fresh mint finely chopped


  1. 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.

  2. 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.

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

  4. 4. Decorate with parsley.

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