Paprika poppers

Name: Paprika poppers
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 2 red onions; 1 Chorizo (about 180 g each); 100 g grated gouda; 100 g Double cream cheese; 1 TEASPOON Paprika (noble sweet); 15 Mini peppers; 100 g Breadcrumbs; 2 Eggs; 4 TABLESPOONS Flour; 7-10 Tbsp Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

2 red onions
1 Chorizo (about 180 g each)
100 g grated gouda
100 g Double cream cheese
1 TEASPOON Paprika (noble sweet)
15 Mini peppers
100 g Breadcrumbs
2 Eggs
4 TABLESPOONS Flour
7-10 Tbsp Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel the onions. Finely dice the chorizo and onions and place in a bowl. Add double cream cheese and grated Gauda, mix and m
2
Wash the mini peppers and cut them in half lengthwise so that the stalk still holds the two halves together. Remove the seeds. Fill 1 teaspoon of chorizo cheese mix into each mini peppers and fold them back up again.
3
Separately put flour, whisked eggs and breadcrumbs into a flat bowl. Double-bread the stuffed mini peppers. For this, first turn the peppers in the flour, then pull them through the whisked eggs and finally roll them in breadcrumbs. Repeat the last two steps again.
4
Heat enough oil in a pot to deep-fry. Place the mini peppers in the hot fat and fry them for 3-4 minutes, turning them until golden brown. Place the fried peppers on a kitchen roll, let them cool down and serve.