Padron peppers are a Spanish pepper variety with a mild flavour. These peppers are beautiful simply stuffed and griddled over a high heat. I love the flavour and contrasting texture you get from the Padron pepper but you can also use Jalapeno peppers if you prefer a spicier heat. Both are widely available in supermarkets these days.
Stuffed Padrons are the ideal accompaniment to pre-dinner drinks, try preparing a few for friends and serving with ice cold Prosecco.
1 punnet of padron peppers
1 small block of feta cheese
Salt and pepper
Olive oil for frying
And that’s it!
The only tricky part of this recipe is having the initial patience to cut the peppers the right way. To prepare your peppers you need to make a ‘T’ cut in the pepper. (Just slice as many peppers as you need depending on the number of guests, normally 2-3 per person is ample) To do this starting at the stalk slice vertically down the pepper without going all the way through, then, make a ‘T’ by cutting the top incision horizontally, about a cm wide (the best way to really do this is look at the pics below which give you a visual aid). Gently fold back the pepper and pull out the seeds ready to fill the pocket.
To stuff the peppers cut the feta into small batons about the length of a padron pepper so that you have 1 baton per pepper, gently prize the feta into the pepper ensuring it is relatively full, feta is malleable so don’t worry about squashing it a bit to fill the gaps. Then fold back the pepper (you will see the cheese through the slit but don’t worry they don’t need to be perfect and the cheese will hold it’s form when heated).
At this stage just leave the filled peppers to one side until your guests arrive. To cook them heat a griddle pan to a high heat and place the peppers into a bowl. Dress them lightly with salt, pepper and a light drizzle of olive oil. When the griddle is starting to smoke it’s ready, griddle the peppers for 6-8 minutes, turning 2 or 3 times during cooking until charred and the cheese is melted.
Serve with the fizz!