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Piccolo peppers stuffed with bocconcini and wrapped in bacon

With Jo Seagar

These little baby peppers taste like capsicums and are sweet and delicious. Fat chilli peppers could be substituted if you can cope with the fiery blast. I've grown these little peppers successfully from seeds bought at a local garden centre and they are also available in the fresh vegetable department of good supermarkets. They come in three colours - red, yellow and orange. Allow two peppers per serving as an appetiser.




Preheat the oven to 200C.

Slice the peppers in half lengthways, leaving a little stalk. Scoop out any seeds and membranes.

Place a small piece of bocconcini in the cavity of each pepper, and wrap in a rasher of streaky bacon. Lie flat on an oven tray and bake for 12-15 minutes until the bacon is crisp.

Serve warm.

(TX: 19 October 2011)