Nadapeno gives you the shape and crunch of jalapeno poppers without the heat, which makes this a friendly harvest recipe for mixed tables.
Ingredients
- 12 Nadapeno peppers, halved and seeded
- 120 g cream cheese or fresh goat cheese
- 1/2 cup grated cheddar
- 2 tbsp chopped herbs or scallions
- 1/2 cup breadcrumbs
- Olive oil, salt and pepper
Method
- Heat oven to 400°F. Line a tray with parchment.
- Mix cheese, herbs and a pinch of salt. Spoon into pepper halves.
- Top with breadcrumbs and a small drizzle of olive oil.
- Bake 15 to 20 minutes, until the peppers soften and the tops brown.
- Serve warm with tomato salsa or Habanada citrus sauce.
Grow it
Grow these with Nadapeno pepper seeds or start with the No-Heat Pepper Pack.
