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English And Organic!

Amazing.

Rustle it up after a night out, or make loads to go with roast chicken, roast sweet potatoes and sweetcorn.

Not a chilli fan?

This’ll work Ramiro peppers.

Prep time: 10 mins
Cooking time: 20-25 mins

Serving size: flexible

For each pepper you’ll need:

A chilli pepper (obviously)
Enough cream cheese, fresh ewe’s cheese or mascarpone to fill it
A piece of smoked streaky bacon, long enough to wrap around it
Freshly chopped coriander leaves, if you like

Preheat the oven to 200°C/400°F/gas 6.

Halve the pepper horizontally, cut through the stem, keeping it in tact.

Scoop out seeds and membrane.

Fold coriander into the cheese, if using.

Spoon cheese in to each half. Wrap each in bacon – enough to go round and cover the cheese.

Secure with cocktail sticks or place in a baking dish keeping the cut-end of the bacon secure.

Roast for 20-25 mins, until bacon is crisp.

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