Its amazing really how much pleasure something so simple and small can bring. These pepperoncini are just delicious, sweet and rich in colour. Delicate in shape yet a little plump in figure. These little beauties were made to go along side some fillet steak and Italian inspired rosemary and garlic potatoes. An alternative to a plain vegetable. As they have been roasted this really pulls the sweetness out of the peppers, the filling becomes moist with a little crunch on top. Honestly these are sublime…………..have a go.

For this recipe I used around ten of the small peppers. To prepare them you need to slice them length ways and try to be careful and keep the stalks on. Not only for colour but they also hold the whole pepperoncini together when full.
10 small pepper
100g fresh breadcrumbs
50g freshly grated parmesan
1 tsp bicarb
2 cloves of garlic, crushed
small bunch of oregano, thyme and basil, chopped
salt and pepper to season
a little pinch of chili or a small fresh chilli 
2 eggs
1. Preheat the oven to 190C.
2. Choose a dish and slice your peppers.
3. In another bowl you need to mix all of the ingredients listed above. If you enjoy a little spicy kick add a small freshly chopped chili or a tiny bit of dried chili.
4. Fill these beauties using a teaspoon and pop into your chosen dish, push and squeeze them in and make sure the pepperoncini are full to the brim. A tight fit is perfect.
Drizzle over some ‘Extra virgin olive oil’ to add a little added flavour. Sprinkle with fresh thyme and bake for around 30 minutes. They will smell incredible. If you double the amount above they will keep in the fridge and are ideal as a side dish in a salad or squashed between some bread.
Enjoy Carmela x