If you wish, prepare it as a different flavor at breakfast tables, or host it as an appetizer. Baked Sandal Peppers with Cheese!
This recipe should be tried immediately before the season of fresh capita peppers.
One of my recent favorites for breakfast is this. After learning that I could bake this delectable dish without using much oil, I fell even more in love with it. I don’t have a favorite type of pepper; I just use whatever is on hand at home. However, the aesthetic appeal is stronger with more colored peppers. I hope you have a chance to try it and that you enjoy it as well.
Enjoy your meal
Baked Sandal Peppers with Cheese
(No Ratings Yet)
Loading...Ingredients
- 7-8 capita peppers
- 1 cup grated ezine cheese
- 1 cup grated cheddar cheese
- 2-3 spring onions
- 1 teaspoon of nutmeg
- 1 egg
- 2 tablespoons olive oil (for brushing the peppers)
Instructions
Washing and drying the peppers well
Apply olive oil to them with the help of a brush.
Place on a baking tray lined with greaseproof paper.
Let it cook for 25 minutes in a preheated 180-degree oven. While the peppers are cooking, prepare the stuffing. Mix the cheeses, finely chopped scallions, black cumin seeds, and eggs in a bowl.
If you cover the peppers you bought from the oven and leave them for 10 minutes, the skins will be peeled off more easily.
Peel the skins of the peppers and remove the seeds without separating the stem and the tip by cutting the bellies.
After cleaning the seeds, fill them with the cheese mortar you prepared and put them in the hot oven heated to 180 degrees.
Bake for about 10 more minutes until the cheeses are melted. Serve as you wish.
No Comments