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

  1. 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.
  2. 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.
  3. 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.