Creamy chive and onion-filled Padrón peppers
Makes: 18
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Creamy chive and onion-filled Padrón peppers
Petite Padrón peppers look fiery but are actually quite mild and sweet, and are incredibly moreish. Roasted, split and filled with a creamy onion and chive filling, they’re the perfect finger food
Makes: 18
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
24Kcal
Fat
2gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 x 135g pack Padrón peppers
- 1 tbsp olive oil
- sea salt flakes
- 125g full-fat soft cheese
- 5g chives, finely chopped
- 2 spring onions, finely chopped
Step by step
Get ahead
Make the filling the day before and keep in the fridge until needed. You can fill the peppers a few hours ahead of serving; cover and chill but bring back to room temperature to serve.
- Preheat the oven to 180°C, fan 160°C, gas 4. Place the peppers in a bowl with the oil and a pinch of salt flakes, and toss well. Lay out on a baking paper-lined baking tray and roast for 6-8 minutes until softened but still holding their shape. Set aside to cool.
- Place the soft cheese in a bowl and mix with the chives and spring onions, and season to taste.
- Once cooled, cut open a slit in each pepper, being careful not to cut them open completely.
- Spoon the filling into a piping bag and pipe into the peppers. You can also use a teaspoon to do this, but it can be a bit fiddly.
- Arrange on a serving plate and either serve immediately or place in the fridge, covered, for a few hours until ready to serve.
