goan kitchen

Ingredients:

• 6 large jalapeno peppers, washed, unstalked, deseeded and slit lengthwise
• 1/2 cup deskinned goan sausages, crumbled
• 3/4 cup shredded mozarella
• sprinkle of paprika
• 6 slices of smoked bacon

Preparation:
Lightly spread the goan sausages crumbles over the peppers and then sprinkle the mozarella on to the sausages. Lightly sprinkle the paprika over the mozarella (to suit your spice levels). Place a rasher of bacon over it. Preheated the oven to about 170°C for 15 minutes. Lightly grease a baking tray with some olive oil and place the stuffed peppers on the tray and bake till the bacon is done and slight crisp. Serve hot.

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