Homegrown Padron peppers, stuffed with cashew goat cheese (from
Artisan Vegan Cheese) and fried:
I only wish the snails hadn't eaten so many of my seedlings -- these were so good that the three pepper plants that survived are not enough for us. Definitely planting more (and defending them from the snails more carefully) next year.
Padron peppers are supposed to be mild, with only the occasional hot one, but so far all of the ones I have harvested have been hot. I think this probably has to do with the climate in Perth. Still, they are delicious, and not unbearably hot.
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