125g cream cheese
1/2 lime, juiced and zested
1 tbsp creme fraiche, or sour cream
1 bag baby peppers
1 handful fresh herbs, finely chopped
- Mix the cream cheese, creme fraiche, herbs and lime together.
- Cut the baby peppers in half lengthways, remove any seeds, and stuff with the filling.
- Bake in the oven or under the grill. I find about 15 minutes at 180C is about right.
Place the peppers on a grill pan with a wire rack when cooking, so that the peppers don't roll over.
Delicious hot or cold.