Made some stuffed Padron peppers, with mild blue cheese, mature cheddar , ricotta, and parmesan. I made up some cous cous and added garlic fresh chilli a little smoked paprika With a variety of herbs, and baked them in a hot oven for 20 mins or until the skins have browned/charred This is such a high quality item, that the flavour was not lost at all, but was complemented . They are fabulous
