Cranberry and Black Pepper Filled Padron Peppers

Makes 12 Portions:

130g Philadelphia
1tsp Pepper
15g Dried Cranberry (chopped finely)
4-6 Padron or Small Sweet Baby Peppers

– Prick the peppers once or twice. Then blister the outside with a blowtorch or on the stove until burnt.

– Set aside the peppers in a covered bowl and allow to cool.

– Once cool, rub off the burnt outside of the pepper, do not wash as this will remove all the flavour.

– Cut in half lengthways and remove seeds.

– Blend all the remaining ingredients till mixed then spoon or pipe the mix into the pepper “shells” and serve.

Allergens: Milk

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