zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crunchy tapas peppers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crunchy tapas peppers

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 4 as a snack

    Ingredients

    ½ x ciabatta roll, torn into chunks
    ½ x 25g pack basil, roughly chopped
    3 sprigs Cooks’ Ingredients Oregano, leaves only
    25g Waitrose Spanish Manchego DOP, finely grated
    75g ricotta
    130g pack Waitrose 1 Padron Peppers
    1 essential Waitrose Medium Free Range Egg, beaten
    2 tbsp olive oil
    ½ x 150g tub Moorish Garlic & Sicilian Lemon Aioli
     

    Method

    1. Place the bread, half the basil and half the oregano in a food processor, season and blitz to give fine breadcrumbs. Remove and set aside.

    2. Place the Manchego, ricotta and remaining basil and oregano in the same food processor, season and blitz until smooth. Spoon into a disposable piping bag or food bag with the corner snipped off.

    3. Cut the stalks off the peppers and rub gently between your fingers to loosen the seeds. Then, using a small, sharp knife, slit open the peppers and remove the seeds – don’t worry if a few remain. Fill each pepper with the ricotta mixture.

    4. Dip each filled pepper in the egg, then roll in the reserved breadcrumbs. Heat the oil in a large frying pan and gently fry the peppers, in 2 batches, for 2-3 minutes, turning halfway through, until golden and crisp. Serve with the aioli. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary