You’ll need:
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4 Hungarian Hot Wax peppers
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150g cream cheese
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75g grated cheddar
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2 spring onions, finely chopped
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1 clove garlic, crushed
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4 rashers bacon, cooked and chopped (optional)
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Breadcrumbs
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A little olive oil
Method:
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Preheat the oven to 200°C.
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Carefully cut the tops off the peppers and remove the seeds and membrane.
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Mix together the cream cheese, cheddar, spring onions, garlic and bacon, if using.
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Spoon the filling into each pepper and top with a few breadcrumbs.
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Drizzle with a little olive oil and bake for around 20–25 minutes, until the peppers are soft and the filling is golden and bubbling.
