A recipe developed exclusively for Philadelphia Professional by Dean Crews
12
Servings
30 min
Prep time
35 min
Total time
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MailIngredients
The makings of the
Philly Cranberry & Black Pepper Filled Padron Peppers
1
Prick the peppers once or twice. Then blister the outside with a blowtorch or on the stove till burnt.
2
Set aside the peppers in a covered bowl and allow to cool.
3
Once cool, rub off the burnt outside of the pepper, do not wash as this will remove all the flavour.
4
Cut in half lengthways and remove seeds.
5
Blend all the remaining ingredients till mixed then spoon or pipe the mix into the pepper “shells” and serve.
PRO TIP These can be made in advance and stored in the fridge.
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Hello Chef, you may not know it, but there’s so much more to Philadelphia than cheesecakes and bagels.
Enjoy creating
Philly Cranberry & Black Pepper Filled Padron Peppers
Nutritional Information
| Typical values | Per Serving |
|---|---|
| Energy | 159.0 kJ |
| Energy | 38.0 kcal |
| Fat | 3.2 g |
| Carb | 1.3 g |
| Protein | 0.8 g |
| Saturated fat | 2.1 g |
| Salt | 0.1 g |
| Sugars | 1.1 g |
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Philadelphia Classics
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