Mini Sweet Peppers Stuffed With Herb Goat Cheese Recipes

MINI BELL PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers - less than 2 inches long - will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven't softened in 10 minutes, return to oven for another 5.
• While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.
• When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.

3-INGREDIENT MINI STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
• Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
• Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.

GOAT CHEESE STUFFED BABY PEPPERS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
• In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

GOAT CHEESE STUFFED MINI PEPPERS

Steps:

• In a small mixing bowl, add goat cheese, garlic powder, minced rosemary, and red pepper flakes.
• Mix until all the ingredients combined well.
• Cut the mini peppers lengthwise into half.
• And arrange them in a baking tray without crowding and the cut edges facing upwards.
• Bakethem in the preheated oven at 400° Fahrenheit for about 8 -10 minutes, or until it is tender.
• Remove the mini peppers from the oven, allow it to cool down for 10 minutes or until it reaches the room temperature.
• Then start filling the pepper's cavity with a scoop of goat cheese mix. Repeat for the remaining peppers as well.
• Again arrange them in a baking tray without crowding.
• Place the tray in the middle rack in the oven, and bake for 5 minutes at 400 degrees Fahrenheit.
• Then, set the oven to broil, and broil for 2 minutes or until the cheese's surface turns sligtly crispy.
• Serve hot with a salad or with a dip.

STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 425F*.
• De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
• In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
• Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
• Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!

BOURSIN STUFFED MINI SWEET PEPPERS

Steps:

• Preheat the oven to 350F and make sure your rack is in the center. Spray a baking sheet with cooking oil.
• Cut the baby sweet peppers into half. You can leave the stem on for a decorative look but it's perfectly fine to cut the green stem off if you prefer. Remove the seeds and white membrane from the inside.
• Add the pepper halves to a medium-sized bowl and mix with 1-2Tbsp of olive oil.
• Place the peppers on a sheet pan and then fill to the top with the Boursin cheese. Bake for 20 minutes, until the peppers are cooked and the cheese is soft and warm.
• Sprinkle the shredded cheese on the top of the peppers and broil for 1 minute.
• Garnish with cilantro, if desired.

MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE

Steps:

• Preheat your oven to 350°F.
• Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
• In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
• Spoon the mixture into the peppers.
• On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
• Bake for 8 to 10 minutes or until peppers are tender crisp.
• Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
• Enjoy!