I always loved eating Lebanese food.. their hummus, Falafel.. Pita bread… yummy !!! I wanted to try something in the similar lines..
Jog is an abbreviation used by me for Jalapeños, Olives, Garlic.. This is very simple… the paste gets ready in a jiffy.. no chopping involved… the paste can be used as a dip too if you wish to….
The garlic adds a great flavour, the Jalapeños add a nice hot flavour and the Olive n Cheese cuts some of the fiery flavour added by the Jalapeños.
Ingredients: (Serves 4), Preparation Time: 15 mins
Sweet mini peppers – 6-8, sliced as shown in the picture and de-seeded
Olives – 8-10 pitted mix of green and black, I used the ready to eat olives preserved in Olive Oil, You can use either black or green if you want to.
Jalapeños – 15 sliced and pickled pieces
Mozzarella cheese – grated 2 or 3 tbsp
Olive oil – 1 tbsp if required
Salt to taste
Garlic cloves – 1 medium-sized
Pre-heat the oven to 200 degrees in the oven mode.
In the meanwhile in a mixer jar add the olives, jalapeños, cheese and the garlic and grind to a fine paste as shown in the picture. Once the paste is ready check the salt since the pickled jalapeños should add the required salt to the paste, if required sprinkle a little more salt and mix well. If the paste seems to be dry then add some olive oil and mix well.
Now add the paste to the de-seeded and halved mini and peppers as shown. Once the oven is preheated bake the peppers for about 10 mins. Take out the baked peppers.
If you want you can garnish with some more mozzarella on the top. I did not as there is cheese already in the paste.
Serve the peppers hot with some fresh salad if you want to.