Stuffed Roasted Peppers Recipe
Lately I have been changing up the way I entertain by trying to introduce a larger variety of different textures and tastes to my guests in the form of Tapas. Tapas is a Spanish word and the actual definition of tapas is a wide range of appetizers or snacks. They can be hot or cold and the whole combination constitutes a meal. The serving of tapas is designed to encourage conversation because people aren’t as focused upon eating an entire meal that is set before them.
I actually love eating this way myself when we go out because it’s so much more fun to order a whole selection of plates to share, that way you get to try so much more and if there’s something you didn’t like, there’s always another dish on the way soon after.
These Stuffed Roasted Peppers are part of a selection of appetizers that I would normally serve alongside a selection of cold, deli meats; salami, chorizo etc. and a variety of cheeses and dips served with fresh bread and honey. You might also want to consider things like chicken wings, sliders or sausage rolls.
These peppers are unbelievably easy and are always a huge hit. You can roast the peppers yourself if you’re keen by popping them in the oven until the skins are black, removing the skins and scooping out the seeds OR do it like I do and buy a jar of them from the supermarket.
- 1 jar roasted peppers
- 2 cups stale breadcrumbs
- 50g almonds
- 100g tasty cheese
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- sea salt and cracked black pepper
- Pre-heat oven to 180C.
- Blitz the breadcrumbs, almonds and tasty cheese together in a food processor. Add the olive oil, vinegar and salt and pepper and blitz again. Drain the peppers and stuff with the breadcrumb mixture, scattering the remaining mixture over the top and bake for approximately 20-30 minutes or until golden and crispy on top. Use a sharp knife to cut into slices for serving.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.