Stuffed Roquito® Peppers with Mozzarella, Feta and Polenta Crust
Cooking time: 15 mins
Preparation time: 15 mins
Serves: 16 pieces
Vegetarian: Yes
Ingredients:
- 20 (or 2 x 270g jars) Roquito® Chilli Peppers, drained
- 1 ball buffalo mozzarella, finely chopped
- 50g feta cheese, crumbled
- salt and pepper
- 1 egg, whisked
- 150g Polenta
- 30g Parmesan
- a large pinch smoked paprika
- 100ml olive oil
How to cook it:
- Lay the Roquito® peppers on a chopping board and give them a bit of a dry. Mix together the mozzarella, feta and salt and pepper then fill each of the peppers up to the brim with around 1 tsp of the cheese mixture
- Mix the Polenta, parmesan and smoked paprika and pour onto a plate. Dip each filled pepper into the egg then coat in the polenta and lay on a plate. Repeat with all the peppers
- Heat the oil in a deep frying pan. When the oil is fairly hot add the peppers to the oil. Fry the peppers for 5 mins turning regularly to make sure they brown all over, remove from the pan and drain on kitchen paper. Serve hot but be careful, as the middles will be very hot
- You can serve with soured cream and chopped cucumber if you like