Rated 5.0 stars by 1 users
Appetizer
Mexican
4 - 6 servings
20 minutes
5 minutes
20 Padron peppers
2 tablespoons extra virgin olive oil
1 cup Greek yogurt
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.
