Stuffed Mini Pepper Canapés
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.