- 1 orange pepper
- 2 red peppers
- 1 yellow pepper
- 1 green pepper
- 180 g pot beetroot sesame dip
- 230 g pot salsa
- 230 g pot soured cream chive dip
Take the peppers cut off the stalk end. Using a small knife carefully cut out the core and any seeds.
Wash the peppers and pat them dry with kitchen paper.
Test the base of each pepper, and if necessary cut a little off , to make sure that the peppers will stand up when filled.
Spoon your chosen dip into the peppers and serve immediately.
Cook’s tip: finely chop the stalk end of the peppers and fold into your salsa for added crunch.
Don’t dump the used pepper shells once your party is over, rinse them out and then roast until well cooked, peel and use in a soup or slice and lay over pastry case with a beaten egg and grated cheese, then bake until set for a great tart.