Cheesy Bell Pepper Swirls

I mentioned last week that I would recreated the BSI: Bell Pepper winning recipe. The winner was Cheesy Bell Pepper Swirls by Parita of Parita's World. You can view the original recipe here.

Well, here's my recreation. I had to adapted it a little using one pastry sheet. I also had to tone down the spiciness and heat a bit to cater to the other taste buds in the household. Otherwise, if it was just me, I would have packed in the jalapeño and chili paste that was called for in the original recipe. But I did sneak a good amount of heat into it. Special thanks to Mr. Tobasco. I would have used sriracha or Tapatio, but I realized as I was making this, I didn't have either in the pantry.

I stuffed them good, making them nice and plump when they came out. Unfortunately, two of them burst open in the oven, spreading the cheesy goodness on the baking sheet. That's okay. It's all good in the hood. Make sure you roll them tight to prevent that from happening. I'm still working on the whole rolling pastry thing.

I think made the right choice in picking this the winner. Congrats again, Parita. One sheet make about will roughly make about 9-10 1-inch swirls including the sides. So I present to you Cheesy Bell Pepper Swirls.





Cheesy Bell Pepper Swirls
adapted from original recipe by Parita from Parita's World

1 puff pastry sheet - thawed
1 small red bell pepper - fine chopped
1 small yellow bell pepper - fine chopped
2 spring onions with their greens chopped finely
1/2 -1 cup grated cheese (your choice)
1 tsp olive oil
1-2 Tbsp hot sauce
1/2 tsp black pepper powder
1 tsp dry basil
Salt to taste

Optional:
1/2 tsp sugar
2 medium jalapeños (chopped)
1 tsp red chili paste


Preheat the oven at 400˚F.

In a sauce pan, heat olive oil, add in all ingredients, except for the cheese and pastry puff. Sauteé for 5 mins.

Take a pastry puff sheet onto lightly floured surface, spread the bell pepper stuffing, leaving little space on the sides. Top it with grated cheese and fold the sheet carefully into a tight roll sticking the sides together with little water if required.

Cut 1-inch slices of the roll.

Place on an ungreased baking sheet, line the baking sheet with parchment paper and bake them for 20 to 30 mins or until golden brown.