Goat Cheese Stuffed Mini Sweet Peppers
You might have noticed this already but lately I’ve been all about making things that are barely classified as recipes. Smoothies, salads, skillets… it’s like I have kitchen ADD. Hand me more than five ingredients and my eyes start to cross as I think of thirteen different things I could possibly make.
At the moment, simplicity is exactly what I need and let you me tell you, it couldn’t taste any better than in the form of a mini sweet pepper stuffed with herbed goat cheese.
The inspiration for these actually comes from an appetizer that was served at our wedding reception earlier this year. I was so excited and distracted that night that I didn’t get to eat a single one but everyone raved about how delicious they were.
With all of the pretty peppers in season right now I thought it would be the perfect time to recreate them to enjoy at home, now that the wedding jitters have officially worn off.
Now if only the debt had worn off so quickly…ha!
Where was I? Oh yes, peppers. Making them is oh so easy. The hardest part is washing and slicing them in half and removing the seeds. Once that is done, you roast them in the oven for about five minutes- just enough time to let them become slightly tender but still have a subtle crunch.
After that, you spoon a little bit of the goat cheese inside, drizzle with balsamic vinegar and you’re good to go!
I know it sounds kind of boring but trust me, the combination of textures and flavors are anything but. And they’re the perfect solution for a last minute appetizer. You know for any upcoming football parties that might be on the schedule. Can you believe it’s that time already? Sheesh.
Oh, and i you want to jazz these up a little more you can always make a balsamic glaze to top them with- Ashley knows all about that little trick. Drizzle drizzle drizzle! I was too lazy for that though.
Alright, have a great weekend peeps!
12 ounces mini sweet peppers
4 ounces herbed goat cheese*
balsamic vinegar for drizzling
- Preheat the oven to 400°F then wash and dry the peppers. Slice each one and half and clean out the seeds.
- Line a cookie sheet with parchment paper and then roast the peppers in the oven for five minutes. Remove and allow to cool for 5-10 minutes, until cool enough to handle.
- Spoon goat cheese inside of each pepper then drizzle with balsamic vinegar (or balsamic glaze) and serve!
*If you can’t find herbed goat cheese, you can make your own by adding your choice of fresh herbs to plain goat cheese.