Ingredients
4 Med. sized jalapeno peppers
100g plain chevre
1 roasted roma tomato, skinless
2 gloves roasted garlic
1 tbsp chopped basil leaves
2 tbsp old cheddar
1 tsp olive oil
½ tsp lemon rind
salt & pepper
Preparation
Hollow out peppers removing seeds and white parts, slice down one side. Combine chevre ect in bowl. Stuff peppers with cheese mixture. Place in a pan carefully so sliced part faces up or cheese will melt out.
Bake in oven for 12 - 14 min. Let rest 1 min before plating
