Peppers stuffed with cheese and shrimp tempura


For the peppers:

16 baby peppers
250 g of Quescrem Plus
100 g peeled shrimp tails
2 cloves garlic
20 g of fried tomato

For the tempura:

200 g very cold water
150 g flour
4 g baking powder
4 g salt



To make the tempura, put the flour, yeast and salt in a bowl and gradually add the very cold water while mixing with a whisk. Let stand in the refrigerator for at least half an hour.


Sauté the chopped garlic cloves in a frying pan with olive oil, add the chopped shrimp and sauté for a few seconds.


Mix the shrimp with Quescrem Plus and place in a piping bag. Make a cut along the length of the bell pepper and stuff, if necessary close with a toothpick.


Dredge the peppers in tempura and fry in hot oil at 180ºC.

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