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Pea and mint cream cheese stuffed peppers


Here's a fact for you, cream cheese was accidentally invented by a fella in New York called William Lawrence in 1872. I mean, imagine "accidentally" inventing cream cheese, what a hero. I can't even "accidentally" invent a witty story about cream cheese to keep you guys amused, let alone turn it into a multi-billion dollar industry, but here we are. One of the things I like about peppers is you can stuff the crap out of them, it's like they were put here purely to force other food into. They are essentially the profiteroles of the vegetable world, the sweet, fleshy vehicles for sauce and filling and I wouldn't have them any other way.






TIME: 20 Mins MAKES: 12



INGREDIENTS:


6 sweet baby pepper, sliced in half

150g of cream cheese

3 tablespoons of fresh mint, chopped

1 teaspoon of freshly chopped chives

1 teaspoon of honey

25g of petit pois

1/2 a lemon, juiced



MAKE IT:



1.) Pre-heat the grill to 180 degrees.


2.) Slice the sweet baby peppers in half and place on a baking tray and drizzle with a little olive oil. Place these under the grill for roughly five minutes to soften and char the peppers, keep an eye on them so they don’t burn. Once charred, remove from the grill and set aside.


3.) In a separate bowl add the cream cheese, lemon juice, mint, chives and honey and mix together well. You’ll want to defrost the petit pois peas by soaking them in water beforehand, once defrosted add to the mix.


4.) Using a spoon, scoop the mixture into the peppers and press down with your fingers to fill the entire pepper, repeat for all the peppers. Sprinkle with a little more chopped chives and drizzle with a little olive oil and then serve and enjoy.



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