Baked King Sweeties

Baked King Sweeties
So delicious when fresh peppers in season
3 King Sweetie Chillis
2 Tbl olive oil
1 garlic clove, minced
1 courgette, diced
2 spring onions, chopped
3 slices, La Morena Serrano Chillis, minced
3 eggs
5 La Costeña tomatillos, squeezed to slightly remove liquid
½ cup coriander, chopped
1 Tbl, soft cream cheese
25g feta, crumbled
¼ cup shaved parmesan
1 Tbl Tio Pablo Roasted Pepitas
Coarse black pepper, to taste
Tio Pablo Citrus Chilli Salt, to taste
Preheat oven to fanbake 160°C.
Cut a strip out of each King Sweetie and remove seeds. Arrange onto a baking dish. Dice the strips of chilli that were removed and set aside.
In a frying pan, add the oil and sauté the garlic, spring onion and Serrano. After 1-2 minutes, add the courgette and diced King Sweetie chilli strips and cook until soft. Season with citrus salt and black pepper. Remove from heat and let cool.
In a medium sized bowl, mix the egg, tomatillos, coriander, cream cheese and feta. Season with citrus salt and black pepper. Add 2 Tablespoons of the sauted vegetables into the wet mixture.
Spoon evenly the remainder of the sauted vegetables into each of the King Sweeties. Pour evenly the wet mixture into each of the chillis and top with pepitas and parmesan cheese.
Place stuffed chillis into the oven and bake for about 40 minutes, until the chillis have softened and the cheese has browned.
Serve with fresh guacamole.

Products used in this recipe