The Huerto, or Vegetable Garden, is doing well. Although we won´t get to enjoy all of it over the summer, we are making the most of our vegetable bounty before we leave for the UK. The long thin peppers are doing well. Typically here they are used in salads or deep fried and served with a good sprinkle of salt.
To try something different, and because I had plenty of Creamy Goat´s Cheese “Paté”, I made this dish recently. Very easy and quick to prepare, and you can add whatever flavours/herbs you have to hand and enjoy.
- 4 medium long green peppers
- 200g cream cheese paté (or mix your favourite herbs and spices into a tub of cream cheese)
Blanch the whole peppers in boiling water for about 3 or 4 minutes, drain and leave until cool enough to handle.
Cut a slit down the middle of each pepper to create an opening and then fill with cream cheese. Use a cocktail stick to seal them.
I cooked mine on the griddle pan which I had sprayed with a very little olive oil. This would also work on a barbecue. Start with the uncut side first. When they are done on one side, flip them over and cook the other side which will probably need less time.
Remove from the heat and take out the cocktail stick. Serve either warm or at room temperature with a little drizzle of olive oil and a sprinkle of good coarse sea salt.