Recipes

Pointy red peppers, olive crumble, sriracha creme fraiche

Pointy red peppers, olive crumble, siriracha creme fraiche

Paul Flynn's face
Paul Flynn
Sat Mar 26 2022 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 40 mins
Ingredients
  • 8 pointy red peppers
  • 120g breadcrumbs
  • 50ml extra virgin olive oil
  • 100g mixed olives, stoned and chopped
  • 1 tbsp capers, chopped
  • Sprigs of thyme, picked and chopped
  • Zest and juice of ½ orange
  • Black pepper
  • 200ml creme fraiche
  • 3 tbsp sriracha

1 Set the oven to 185 degrees.

2 Cut the peppers in half lengthways and remove the seeds.

3 Mix the breadcrumbs with the olive oil, olives, capers, thyme, orange juice and zest and black pepper.

4 Put the peppers on a roasting tray cut side up and stuff the breadcrumbs into the cavities. Bake for 25-30 minutes, until crisp.

5 Mix the creme fraiche with the sriracha and serve alongside, so you can help yourself to as much as you want.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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