24 January 2010

Pepper poppers!

I got really inspired by the guys over at the hot pepper forums. I decided to make some poppers and here's the result:
















(2 servings)
  • 4 jalapeños
  • 2 habaneros
  • Mozzarella
For filling
  • 100g minced meat of moose
  • 1 small portabello
  • 1 tomato
  • 1 clove of garlic
  • 1 tbsp tomato puré
  • 1 tbsp fresh thyme
  • Butter
  • Black pepper
  • Salt
Fine chop portabello, garlic and the tomato. Fry the minced meat in butter with salt and pepper. Add tomato puré and put aside. Fry the portabello and when it's almost done add garlic, tomato and thyme. Mix together with the meat and fry for another few minutes. Put aside and prepare the chili peppers. Cut them in half and remove the core. Fill them up as much as possible and cover them with mozzarella.
































Cook in oven for about 15-20 minutes on 250°C. It's ready when the mozarella gets some colour. Serve with salad and fresh mozzarella. If you want the peppers softer you might want to add some time in the oven. The ones we had was still kind of crisp which I think was very nice.

The habaneros were a rush!

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