Cheese stuffed veggies
100g extra light cream cheese
50g sharp cheddar, grated
3 small Soletto peppers (about 100g)
4 ribs celery (about 200g)
20g red spring onions, finely sliced
1 clove garlic, mashed
small handful parsley, finely chopped
Salt & pepper to taste
1/4 can Spanish oilves, stuffed with
anchovies, for garnish
Trim to tops off the pepper and chop the pepper tops finely. Reserve the peppers for stuffing.
Finely mince one rib of celery.
Mash together the cream cheese and cheddar. Add the chopped pepper tops, chopped celery, sliced spring onions, mashed garlic, finely chopped parsely and salt & pepper to taste.
Fill the Soletto pepper with the cheese mixture and cut into halves or quarters (depending on size). Fill the three remaining celery ribs with the cheese mixture.
Arrange on a plate & serving garnished with a few olives.
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