John Myers
Stuffed Roast Peppers
The perfect stuffed roast peppers recipe with a picture and simple step-by-step instructions.
- 200 g Fried peppers
- 100 g Herder cheese
- 100 g Bacon slices
- 100 g Olive oil
- Cut the small roast peppers (the Spanish call them pimientos) lengthways and remove the stones. If the shepherd’s cheese is very salty, just put it in clear water for a few minutes, then drain and cut into pieces.
- Fill the peppers with it, wrap each with a slice of bacon and fry in a pan in heated oil until golden brown (this only takes a few minutes), sprinkle with coarse sea salt and enjoy.
- I served the stuffed roasted peppers with plain roasted potatoes.
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