|Mini sweet peppers stuffed with herbed goat cheese|
Goat Cheese Stuffed Sweet Peppers (Goat Week: Day 2)
- 1 package of sweet mini peppers (wash and dry)
- 8 oz chevre (soft goat cheese)
- balsamic vinegar (or glaze if you can find it)
- extra virgin olive oil
- sea salt
- fresh cracked black pepper
- fresh chopped basil or squeeze tube (optional)
- black pepper
- pinch of thyme (optional)
In a bowl mix cheese, salt, pepper, and herbs to taste. Drizzle in a touch of olive oil and 2 teaspoons of balsamic vinegar. *If using the balsamic glaze do not add to mix, reserve it to finish the dish. Whip together with a fork, and spoon into peppers.
There are two ways to prep the peppers. Either cut the tops off, empty seeds and stuff the whole empty pepper; or, slice in half lengthwise and fill the hollowed center. Sometimes the halved peppers are easier to bite through all the way and don't end up squirting the filling out. It also yields more servings which is helpful if you are entertaining and want to maximize the quantity of bites for the amount of ingredients.
Roasted mini peppers stuffed with herbed goat cheese
Now, you have two options here. You can serve them raw, chilled, crisp, and delicious at this point (with balsamic glaze drizzled over top if that is what you are using).
You can put them in a 400 degree oven for about 20 minutes and roast the peppers, melting the cheese, to make a hot, savory, mouth-watering bite. Then drizzle with glaze and allow to cool slightly before serving.
Both versions are delectable!
|Cherry tomatoes stuffed with herbed goat cheese filling. YUM!|