Petite Padrón peppers look fiery but are actually quite mild and sweet, and are incredibly moreish. Roasted, split and filled with a creamy onion and chive filling, they’re the perfect finger food.
1 x 135g pack Padrón peppers
1 tbsp olive oil
sea salt flakes
125g full-fat soft cheese
5g chives, finely chopped
2 spring onions, finely chopped
- Preheat the oven to 180°C, fan 160°C, gas 4. Place the peppers in a bowl with the oil and a pinch of salt flakes, and toss well. Lay out on a baking paper-lined baking tray and roast for 6-8 minutes until softened but still holding their shape. Set aside to cool.
- Place the soft cheese in a bowl and mix with the chives and spring onions, and season to taste.
- Once cooled, cut open a slit in each pepper, being careful not to cut them open completely.
- Spoon the filling into a piping bag and pipe into the peppers. You can also use a teaspoon to do this, but it can be a bit fiddly.
- Arrange on a serving plate and either serve immediately or place in the fridge, covered, for a few hours until ready to serve.