Sweet and hot stuffed peppers

Votes: 1

How to Make Sweet and Spicy Stuffed Peppers

Time: 1 hour.
Complexity: easily
Servings: 50

Nutritional value per serving:

Calories 82, total fat 8 G., saturated fats 2 G., proteins 1 G., carbohydrates 3 G., fiber 0 G., cholesterol 10 mg, sodium 77 mg, sugar 2 G.

Miniature stuffed pepper canapés are an appetizer for any occasion, whether a holiday or a casual house party. Their sweet and tangy flavor with tart notes pairs perfectly with spirits. Small marinated picante peppers are filled with creamy olive cheese and mango salsa and served on crispy homemade plantain chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Plantain chips

Corn oil for frying
1 green (unripe) plantain

Peppers

1 package (350 g) red bell peppers (canned), stem removed
450 g softened cream cheese
1/2 cup stuffed green olives with jalapeños, patted dry and finely chopped
1 firm, ripe, medium-sized mango
Grated zest of 1 lime
Thinly sliced green onions or cilantro leaves, to serve

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, cream cheese, mango, lime zest, plantain

Cooking the dish according to the recipe:

Plantain chips:

In a large, heavy-bottomed saucepan, heat about 2 inches of vegetable oil over medium heat until it registers 180°C on a deep-fry thermometer.
Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice the plantain into about 50 rounds.

Fry the plantains in small batches until crisp and lightly golden, about 2-4 minutes. If the chips are burning, reduce the heat slightly. Transfer to paper towels to drain and season with salt. Plantain chips can be made up to 1 day ahead and stored in a tightly sealed container at room temperature.
Peppers:

Dry the peppers on paper towels.
In a medium bowl, combine cream cheese and chopped olives. Transfer to a pastry bag fitted with a small, plain tip.
Cut the mango into small, neat cubes. Toss with lime zest and set aside.
To assemble, pipe a small amount of cream cheese onto each plantain slice. Place a pepper half, cut side up, on top so it adheres to the plantain.
Fill the peppers halfway with the remaining cheese filling. Top with about 1/8-1/4 teaspoon of mango salsa. Garnish with a slice of green onion or a cilantro leaf.