Tom Kerridge’s stuffed padrón peppers

Tom Kerridge’s stuffed padrón peppers

Tom Kerridge’s stuffed padrón peppers have a crisp, golden coating and indulgent three-cheese filling. Serve them with sweet chilli sauce for dipping.

Tom Kerridge’s stuffed padrón peppers

Tom says: “Padrón peppers are much milder than jalapeños, but you’ll often come across the odd spicy one in a batch, so a lucky guest may enjoy a jolt of heat as they tuck in. A little pot of store-bought sweet chilli sauce is the ideal accompaniment to the strong, full-flavoured cheese filling.”

Recipe taken from Pub Kitchen: The Ultimate Modern Food Bible by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious.

Next time: try Tom’s crispy prawn cakes with easy dill mayo.

  • Serves icon Makes 20
  • Time icon Hands-on time 1 hour, plus 1 hour chilling

Tom Kerridge’s stuffed padrón peppers have a crisp, golden coating and indulgent three-cheese filling. Serve them with sweet chilli sauce for dipping.

Tom says: “Padrón peppers are much milder than jalapeños, but you’ll often come across the odd spicy one in a batch, so a lucky guest may enjoy a jolt of heat as they tuck in. A little pot of store-bought sweet chilli sauce is the ideal accompaniment to the strong, full-flavoured cheese filling.”

Recipe taken from Pub Kitchen: The Ultimate Modern Food Bible by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious.

Next time: try Tom’s crispy prawn cakes with easy dill mayo.

Nutrition: Per pepper

Calories
125kcals
Fat
6.5g (3.4g saturated)
Protein
5.1g
Carbohydrates
11g (0.9g sugars)
Fibre
0.8g
Salt
0.5g

Ingredients

  • 20 large padrón peppers
  • 200g cream cheese
  • 100g hard mozzarella, coarsely grated
  • 60g blue cheese, crumbled
  • 2 tbsp pickled jalapeños, very finely chopped
  • 150g plain flour
  • 1 medium free-range egg, lightly beaten
  • 125ml whole milk
  • 200g panko breadcrumbs
  • Vegetable oil to fry
  • Sweet chilli sauce to serve

You’ll also need

  • Piping bag
  • Thermometer
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Cut a tiny crossways slit 5mm from the stem base of each padrón pepper to reveal the seeds. Now carefully cut a slit from here, halfway down the length of each chilli, to create a pocket you can open up. Using a sharp small knife, remove the seeds and discard.
  2. Beat the cream cheese, grated mozzarella and crumbled blue cheese together in a bowl until evenly combined. Mix in the pickled jalapeños and season well with salt and pepper. Put this mixture in a disposable piping bag and snip off the tip to create a small opening.
  3. Put the flour and beaten egg in a bowl and whisk in the milk to make a thick batter, then set aside.
  4. Pipe the cheese filling into each pepper cavity, then close the pocket, pressing the edges tightly over the opening to seal in the filling. Lay the stuffed peppers on a tray and put in the fridge to firm up for 30 minutes.
  5. Put the breadcrumbs in a shallow bowl. Dip each stuffed pepper into the batter to coat, then drop into the breadcrumbs and turn to coat well on all sides (see tips). If there are any gaps in the crumb coating, dip that section into the batter and crumbs a second time to seal properly. Put on a clean tray in the fridge for 30 minutes to firm up again.
  6. You’ll need to cook the stuffed peppers in a few batches. Take the tray out of the fridge and heat the oven to 130°C fan/gas 2. Heat a 5cm depth of oil in a sauté pan to 180°C. Lower the stuffed peppers into the oil and cook for 5 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper or a wire rack. Keep warm in the low oven while you cook the rest.
  7. Once they’re all cooked, sprinkle the stuffed padrón peppers with sea salt flakes and serve with sweet chilli sauce on the side as a dip.

Nutrition

Calories
125kcals
Fat
6.5g (3.4g saturated)
Protein
5.1g
Carbohydrates
11g (0.9g sugars)
Fibre
0.8g
Salt
0.5g

delicious. tips

  1. In step 5 use one hand (the wet hand) to dip the stuffed peppers in the batter, then drop them in the breadcrumbs. Use the other hand (the dry hand) to cover the stuffed pepper in crumbs and carefully turn, then put on the tray.

Buy ingredients online

Recipe By

Tom Kerridge

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy vegan recipes

Padron peppers

A Spanish classic, these blistered little peppers offer an unbridled...

Save recipe icon Save recipe icon Save recipe

Tapas recipes

Manchego-stuffed padrón peppers with romesco dip

Stuff padrón peppers with Manchego and serve with a moreish...

Save recipe icon Save recipe icon Save recipe

Celebrity chef recipes

Tom Kerridge’s flatbreads with beef dripping butter

These pillowy flatbreads from Tom Kerridge are spread with spoonfuls...

Save recipe icon Save recipe icon Save recipe

'Nduja recipes

Tom Kerridge’s mini pork sausage rolls with ‘nduja

Tom Kerridge’s mini pork sausage rolls with fiery ‘nduja sausage...

Save recipe icon Save recipe icon Save recipe

Dinner ideas for two

Tom Kerridge’s pork schnitzel with ‘executive’ fried duck egg

Tom Kerridge knows how to make mouthwatering food. This schnitzel...

Save recipe icon Save recipe icon Save recipe

Cheat’s chorizo and leek pasties

Quick, easy, hassle free chorizo pasties. Perfect for lunches, picnics,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.