See Also: Stuffed Baby Peppers(recipes)
Mexican Stuffed Peppers(recipes)
Stuffed Summer Peppers(recipes)
Southwestern Stuffed Peppers(recipes)
Stuffed Sweet Peppers(recipes)
Stuffed Bell Peppers(recipes)
Lighter Stuffed Peppers(recipes)
Chicken Rolls Stuffed with Peppers(recipes)
Chili-Stuffed Poblano Peppers(recipes)
Tuna Salad Stuffed Sweet Red Peppers(recipes)

Stuffed Baby Peppers (recipes)




Makes 24 peppers







































Preparation time

less than 30 mins



Cooking time

10 to 30 mins



















Ingredients



12 baby peppers, about 4cm/1½in long, halved lengthwise and deseededsea salt and freshly ground black pepperFor the Avocado Stuffing: 1 large avocado, mashedjuice of 1 lime1 spring onion (green parts included), finely chopped2 tbsp chopped fresh corianderFor the Goats' Cheese Stuffing: 175g/6oz soft goats' cheese45g/3 tbsp shredded basilFor the Mozzarella, Pancetta:115g/4oz mozzarella cheese, very finely diced75g/2¾oz pancetta, finely diced and fried until crisp1 tbsp chopped fresh sage

Method



1. Preheat the oven to 230C/450F/Gas8.2. Place the peppers in a roasting pan, leaving plenty of space between them. 3. Roast in the oven for 7 - 10 minutes, until the edges are charred. Allow to cool. 4. Peel away the skin if it is rough.5. Combine the stuffing ingredients separately, season each to taste and fill each pepper half with a heaped teaspoonful.