Peppers and Goat Cheese

We love stuffed peppers.  We’re especially fond of jalapenos stuffed with sausage, but this recipe really caught my eye.  Anything we can use as a nibble is a good thing.  And since the 4th of July is coming, I need some new nibbles to serve my people.

G is the goat cheese fan in the family, but I think everyone would find these appealing.  The tang of the goat cheese will really add a zing to the peppers.  Sometimes you need to keep quiet about the goat cheese though; people get weird about new ingredients.

  • 8-12 mini sweet peppers
  • 1/2 cup goat cheese, softened at room temp – unflavored chevre is best
  • herbs and spices of your choice
  • black pepper
  • salt
  • olive oil

If you can’t find mini peppers, you can always cut a bell pepper into wedges, too.  I’m also wanting to try these with jalapenos.

Preheat your oven to 400 degrees F.

Cut the peppers in half and pull out the membranes and the seeds. They won’t add any spice – they’ll just taste bitter.

Place them on a baking sheet and drizzle them with a little olive oil and sprinkle with salt and pepper. Mix them so every single pepper is nice and coated.

I used several pinches of dried pepper flakes and a couple pinches dill. And then I added a little extra black pepper, because G and I have a black pepper problem.  Use more then you think you need; the flavors can disappear.

Mix it until well combined.

Add a small amount of cheese to each pepper – press it down with your fingers as you fill them so it gets in all the nooks and crannies. It’s best to use one hand to fill them and one hand to hold them – otherwise you’ll end up with cheese everywhere.

Put them in a 400 degree oven for 15-20 minutes, or until the peppers start to soften and wrinkle. The cheese should be beginning to brown as well as the bottom of the peppers.

They were good hot and at room temperature.

*  From the Recipe Box:

These aren’t the spicy peppers, so you won’t have to worry about the pain.

We love the oozing cheese and plan on making cheese crisps that way.

and remember what Khalid Hossani said:  And that’s the thing about people who mean everything they say.  They think everyone else does too.  Big kiss, Lynn

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