Greek Yogurt and Cara Cara Orange Stuffed Padron Pepper
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Appetizer
4 - 6
Chef Tom Fraker
20 Melissa’s Padron Peppers
2 Tbsp 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.
