STUFFED MINI PEPPERS WITH PIQUANT CREAM CHEESE

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Ingredients

6 - 8 tapas peppers (mixed colours)
1 tbsp very finely chopped pickled jalapeño chillies
4 tbsp fresh sourdough bread crumbs
4 tbsp panko breadcrumbs for gratinating
fresh ground coriander to serve
spicy tomato salsa to serve
tortilla chips to serve

Preparation

Turn on the oven at 180°C.

Cut the mini peppers in half horizontally so you have 2 ‘pockets’ to fill them

Carefully remove the seeds.

Mix together Castello Piquant Cream Cheese Ring, jalapeños and bread crumbs in a bowl.

Season with freshly ground pepper.

Fill the peppers with the cheese filling and sprinkle some panko on top.

Place the peppers in an ovenproof dish and drizzle them with a little olive oil.

Bake in the oven with the grill element on for approximately 15 minutes - or until the peppers get golden brown.

Serve warm with fresh chopped coriander, salsa and tortilla chips for an enjoyable snack with a Mexican touch.

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