What’s not to like about salad peppers – they’re sweet and beautiful. Their glossy colours and sexy shape is so perfect that sometimes I almost don’t feel like chopping or even cooking them. But if you like me, believe in beauty with a purpose (:-D), go ahead and turn them into something delicious.
From the moment I saw these in the market I’ve been wanting to stuff and grill them. The stuffing is the surprise element and you can make a different one each time. I buy them frequently because I’m always seduced by their attractiveness and it’s fun trying to give them different combination of flavours each time Make sure to pick peppers that are straight and not ‘C’ shaped.
This time I used bacon with feta cheese, some breadcrumbs and raisins to add little bubbles of sweetness. Just remember not to stuff them to bursting point. Leave a little breathing space because on cooking,everything will expand and you don’t want the filling spilling. These are perfect as starters or even for a light lunch.
- 6 red and yellow salad peppers
- 4 rashers of bacon
- 1/2 cup feta cheese crumbled
- 2 cloves of garlic chopped
- 1/2 cup fresh breadcrumbs
- Handful of raisins
- 2 tbsps fresh cilantro or coriander chopped
- 1 tbsp fresh mint chopped
- Freshly grated black pepper
- 1 tbsp olive oil
- Preheat the oven to 180 degrees C and lightly oil a baking tray or dish.
- Slice off the tops of the peppers and scoop out as much of the seeds and filament as possible. Use a teaspoon to scrape them out easily
- In a pan, fry bacon and when it is half cooked add the garlic and fry till lightly golden. In a bowl mix together fried bacon and garlic with all the other ingredients except the oil. I do not add salt since the feta and bacon compensate.
- Stuff the peppers with the mix, leaving a few millimetres of space at the opening. Drizzle olive oil to coat the peppers and grill them for 10 minutes before turning them over. Grill for a further 7-10 minutes or till done.