Spanish Baked Kapia Peppers with Ham and Cheese | Tapas Flavours

Preheat the oven to 200 °C (conventional heat). Cut the kapia peppers in half lengthwise, then carefully remove the core and seeds, leaving the stems intact for a nice presentation. Arrange the pepper boats on a baking sheet lined with baking paper.

In a small bowl, mix the breadcrumbs with the minced garlic, thyme, a pinch of pepper, and 1 tablespoon (approx. 15 ml) of extra virgin olive oil until you get a wet sand consistency. Since cured ham is naturally salty, season with salt sparingly.

Line the inside of the halved kapia peppers with the finely chopped or torn cured ham, then top with the diced or grated cheese.