Snacks & sides
Stuffed Candy Cane peppers
Candy Cane peppers are striped green and cream when young and ripen to red, with a sweet flavour and very little heat. Halved and filled with feta, herbs and crunchy breadcrumbs, they make an easy starter or barbecue side.
They look their best picked at the striped stage, and turn sweeter as they ripen to red. A mix of both looks great on the plate.
- Prep 15 min
- Cook 20 min
- Total 35 min
- Serves 4
Ingredients
- 12 Candy Cane peppers
- 200 g feta, crumbled
- 100 g cream cheese
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- Zest of 1 lemon
- 1 clove garlic, grated
- 3 tbsp breadcrumbs
- 2 tbsp olive oil
- Black pepper
Method
-
Step 1
Heat
Heat the oven to 200°C.
-
Step 2
Prepare
Halve the peppers lengthways and scrape out the seeds.
-
Step 3
Fill
Mash the feta, cream cheese, herbs, lemon zest, garlic and some black pepper together and spoon into the pepper halves.
-
Step 4
Top
Mix the breadcrumbs with the oil and scatter over the top.
-
Step 5
Bake
Bake on a lined tray for 15 to 20 minutes until the peppers soften and the tops are golden. Serve warm.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
