Appetizer
4 - 6 servings
20 minutes
5-7 minutes
Chef Tom Fraker
20 Padron Peppers
2 tablespoons Extra Virgin Olive Oil
1 cup Greek Yogurt
1 Melissa’s Cara Cara Orange, segmented and chopped
In a large sauté pan, heat the olive oil and add the peppers. Slightly char them on all sides, remove and drain on paper towels.
In a mixing bowl, gently fold together the yogurt and chopped orange segments.
Make an incision lengthwise on each of the pepper Using a spoon or piping bag, carefully stuff the peppers with the yogurt mixture. Serve at room temperature.
