Stuffed peppers
I noticed that more and more people are starting to go for spicy dishes. Poles are not very accustomed to those, so it is quite a pleasant surprise to see them slowly changing their habits.
I have to put it out in the open that very spicy dishes are not for everyone. I myself do not like them too much. It’s nice to eat slightly spicy food, in which you can still taste all the ingredients – when hot chili pepper dominates over the taste of other ingredients, that does not make much sense to me because it becomes the only thing you taste in the whole dish.
It’s best to use a balanced seasoning. Use just enough for the dish to have a more exciting taste but do not go over the top.
Today, I am offering you a slightly spicy dish. It is so because its main ingredient is pepper. It is a Hungarian yellow wax pepper available in stores. If, however, you could not find this exact variety, reach for another moderately spicy one.
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Ingredients for baked peppers.
- 5 pieces of Hungarian yellow wax paprika
- 3 sun-dried tomatoes (in olive oil marinate)
- 1 small red onion
- 150 g of lactose free feta cheese
How to make spicy stuffed peppers.
Wash, dry and slice the peppers along and remove the seeds.
Put the feta cheese in a bowl and crush it with a fork. Add small cubes of sun-dried tomatoes, finely chopped red onion and one pepper cut into small chunks. Mix them.
Stuff each pepper half with the filling and gently press it down with a fork or your fingers.
Place the peppers on a baking tray. Put them in an oven preheated to 180 degrees Celsius for 30 minutes.
Serve cold or hot as an appetizer.
Good to know when making stuffed peppers.
The best peppers for baking in the above-mentioned way are those, which are quite thin and long. I like these medium spicy ones best but if you are a fan of very spicy food, go for the jalapeno peppers.
Do you like spicy dishes? If yes, try our recipe for Pumpkin soup.
