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Carrot Stuffed Peppers

Recipe

Serves:  8 people |  Prep time:  10 minutes

British |  Vegetarian | Canape  

Ingredients

  • 8 Mini sweet peppers (all orange or you can use a mix of orange/red/yellow)
  • 200g Emporium full fat soft cheese
  • 27g Fresh parsley
  • 7g Fresh thyme
  • 7g Fresh basil
  • A pinch of sea salt and cracked black pepper to season

Method

  1. Slice the peppers lengthways with a sharp knife.
  2. Remove any seeds.
  3. Reserve 20g of parsley for decoration and finely chop all remaining herbs, removing any stems/stalks.
  4. Add the herbs to a medium size bowl seasoning well with salt and cracked black pepper, add the cream cheese and mix well with a wooden spoon.
  5. Use a teaspoon to fill each pepper half with the cream cheese mixture.
  6. Trim the parsley so the stalks are around 1cm and put a few pieces in the cream cheese on the top edge of each pepper.