Feta stuffed Padrón peppers
This feta stuffed Padron peppers recipe has an interesting twist when compared to the more well known Spanish tapas dish 'grilled Padron peppers'. The saltiness of the feta cheese pairs really well with the rich, charred flavour of the Padron pepper.
- 7 ounces (or 200 grams) Padrón Peppers cut in half and seeded
- 2 tablespoons olive oil
- 50 g feta cheese
- ½ sweet white onion finely chopped
- flaky sea salt to taste
- 1 teaspoon dried basil
- freshly ground black pepper to taste
Finely dice the sweet onion and mix it with the crumbled feta cheese in a mixing bowl. Add salt, pepper and dried basil.
Cut the Padron peppers in half, leave the stem but remove the seeds. Fill the pepper halves with the feta and onion mix.
Add olive oil to a frying pan on medium-high heat, then place the pepper halves stuffing side upwards in the pan. Cover and cook for 5 minutes until the skin of the peppers are blistered and soft and the feta cheese is melted. Sprinkle with flaky sea salt and serve.
- Serve on a large plate for everyone to share.