Ingredients
Peppers
- 1 lb mini sweet peppers
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
Cheese Filling
- 10 ounce log goat cheese, softened (soft chèvre)
- 2/3 cup grated parmesan (40g by weight)
- 1 tbsp minced garlic
- 2 jalapeños, seeded and finely chopped (1/3 cup, measured)
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the peppers.
- Prepare Peppers: De-stem the mini sweet peppers if desired (optional for aesthetics), then cut each pepper in half lengthwise. Place all the pepper halves in a bowl with the olive oil and 1/4 teaspoon salt, and toss well to evenly coat each piece.
- Make Cheese Filling: In a large mixing bowl, combine the softened goat cheese, grated parmesan, minced garlic, finely chopped jalapeños, and freshly ground black pepper. Mix thoroughly until well blended.
- Stuff Peppers: Using a small spoon, fill each pepper half generously with the cheese mixture. The filling should rise slightly over the tops of the peppers to ensure a creamy, flavorful bite.
- Roast: Arrange the stuffed peppers on a baking sheet and roast them in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese filling turns golden brown and slightly bubbly around the edges.
- Serve: Allow the stuffed peppers to cool slightly before serving. Enjoy as a delicious appetizer or party snack!
Notes
- For a milder spice, reduce the amount of jalapeño or omit the seeds.
- You can de-stem the peppers for a neater presentation, but leaving the stems on adds rustic charm.
- These can be made ahead of time and reheated gently in the oven before serving.
- Try swapping goat cheese for cream cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
