Goat Cheese & Herb-Stuffed Mini Peppers
Supersweet mini peppers, tangy goat cheese and zesty herbs come together for a flavor explosion.
Ingredients
1 pint mini peppers
8 oz chevre
½ cup loosely packed chopped mixed fresh herbs (chives, parsley, basil, thyme, oregano, rosemary, etc.)
Juice and zest of 1 small lemon
2 cloves garlic, minced
4 Tbsp olive oil, separated
2 Tbsp capers
Sea salt & black pepper to taste
Directions
Preheat oven to 375° F.
In a medium bowl, mix together chevre, herbs, lemon juice/zest, garlic, 2 Tbsp of the olive oil, capers, salt and pepper. Pick out a rimmed sheet pan or a glass or ceramic pie dish or casserole pan that will fit all the mini peppers.
Set each mini pepper on a cutting board and carefully make a lengthwise slit down the center of the side facing up. Use your finger near the stem end to pry each slit open and stuff each pepper with about a heaping teaspoon of filling. Repeat until filling is gone and all the mini peppers are stuffed.
Place each pepper slit side up in your pan, drizzle with remaining olive oil, and roast for 25-30 minutes, until peppers are softened.
Suggestions
Serve hot or room-temperature as an appetizer, side dish, or a vegetarian main course with creamy polenta and garlicky white beans or chickpeas.
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