Stuffed Mini Pepper Canapés
These stuffed peppers are the perfect dinner party canape.
75g FAGE Total
2 tsp sunflower oil
1 medium onion, finely chopped
1 chilli, finely chopped
25g hazelnuts, chopped
2 tsp fresh chopped thyme, plus sprigs to garnish
10 sweet mini peppers
100g Manchego cheese, coarsely grated
1 medium egg, beaten
- Heat the oven to 190°C / 375°C / Gas Mark 5. Heat the oil in a large frying pan, add the onion and cook gently for 5 minutes until soft. Add chilli, hazelnuts and thyme and cook for a further 5 minutes, stirring. Season well and cool for 10 minutes.
- Slice the peppers in half through the stalk, then carefully remove the seeds, leaving the stalk intact. Place on a baking tray, cut side up.
- Mix the cheese, egg and yoghurt into the onion mixture, then spoon a teaspoonful into each pepper half. Bake for 20-25 minutes until golden. Serve hot or cool to room temperature and scatter with thyme.
Everyday meals, low in fat
Who said low fat couldn’t be tasty? In addition to tasting great, our FAGE Total strained yoghurt can help you enjoy a healthier lifestyle.
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