Pic of Stuffed padron peppers with red pepper and tomato dip

Stuffed padron peppers with red pepper and tomato dip

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Stuffed padron peppers with red pepper and tomato dip

Starter Serves 4 1h
Padron peppers (pimientos de padrón) originally hail from Galacia but we've discovered they also like growing on our farm in France. Some are hot and some are not – it's impossible to tell which is which. Serve these vegetarian stuffed peppers with their bold, creamy dip and cold beers, or as a starter.


  • 1 red pepper
  • 4 tomatoes
  • 2 cloves garlic
  • splash sherry vinegar
  • brown sugar, for sprinkling
  • 2 tbsp crème fraîche (or plain yoghurt)
  • handful fresh basil leaves, shredded
  • olive oil
  • 200g padron peppers
  • 100g High Weald soft sheep's cheese
  • salt and pepper


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    First make the dip: Put the red pepper, tomatoes and unpeeled garlic in a small baking dish. Splash over a little of the vinegar and sprinkle with a little sugar, salt and pepper.
  • Step 3

    Bake for about 30-40 minutes, until the pepper skin is blackening and the tomatoes very soft.
  • Step 4

    Put the pepper in a small freezer bag for 10 minutes, then remove and peel off the skin, scrape out the seeds and discard.
  • Step 5

    Put the pepper flesh in a food processor with the tomatoes, garlic (remove the skins) and any juices in the baking dish. Add the crème fraîche and blitz until smooth.
  • Step 6

    Check the seasoning, adding a little more vinegar too if needed. Put in a bowl and scatter over the basil leaves. Grind some extra black pepper over the top and drizzle over a little olive oil to serve.
  • Step 7

    Carefully make a length-ways slit in each pepper. Stuff each pepper with the cheese and press the slits together to close.
  • Step 8

    Heat just enough oil to coat a heavy based frying pan. Fry the peppers until they are blistering and wilting slightly. Remove from the oil and drain on kitchen paper.
  • Step 9

    Serve with the dip.

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