These are a non spicy version of a jalapeño popper.
I found these gorgeous baby capsicums at our local green grocer this week and wanted to come up with a way of getting my non capsicum eating son to eat them!
As with many things in life, cheese changes everything! So, with a hint of jalapeño, garlic and cheese a plate of these were scoffed in no time.
10 baby capsicums
1 jalapeño chilli, finely diced
1 clove garlic, minced
50g cream cheese
80g cheddar, grated finely
salt and pepper
Preheat the oven to 200 degrees Centigrade.
Take a capsicum, lay it on the chopping board and slice around a third off the top keeping the stem intact, scoop out the seeds and set aside, keep the removed top.
Repeat with the remaining capsicums.
Finely dice the removed capsicum tops, add the jalapeño, garlic, cream cheese and cheddar cheese, mix well.
Spoon the stuffing into the capsicums.
Bake for 15-20mins until the top is colouring.