Best 5 Goat Cheese Stuffed Baby Peppers Recipes

GOAT CHEESE-STUFFED PIQUILLO PEPPERS

Steps:

• Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
• If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
• Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
• Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

STUFFED BABY PEPPERS

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
• In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
• In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
• Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
• Arrange the peppers on a platter and serve.

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.

STUFFED BELL PEPPERS WITH LENTILS AND GOAT'S CHEESE

Steps:

• Cook the lentils in boiling water for 12 minutes until tender. Drain.
• Meanwhile, halve the pepper length wise and remove the core and seeds. Grill the pepper halves for 10 minutes, turning occasionally, until the skin is browned and the flesh softened.
• Finely chop the onions, garlic and celery. Add olive oil in to the saucepan and sauté the onions, garlic and celery for 2 minutes. Stir in the cooked lentils. Add goat's cheese stir until melted.
• Spoon the filling evenly in to the pepper halves. Grill under moderate heat for 2 minutes until the filling is golden.
• Garnish with basil sprigs and serve hot, with a tomato and onion salad.