I love peppers, for a change from tapenade or eggplant caviar 🙂 As a Provençal aperitif, it's always a success. Dip in breadsticks, vegetable sticks or corn tortillas ... but also cooked peeled shrimp, use the pepper to brown with chicken aiguillettes etc.
Ingredients :
2 red peppers (previously baked 45 min at 180 ° C)
Salt pepper
1 garlic cloves (or 2 if you like)
100 g of feta
100 g Grated Grana Padano or Parmesan
2 tbsp. tablespoons of pine nuts (or almonds)
olive oil
Basil or parsley
2 tbsp. lemon juice