MINI BELL PEPPERS STUFFED WITH GOAT CHEESE
This side dish is a way to take advantage of the mini sweet peppers that are showing up by the bag in supermarkets. They should be roasted briefly and not peeled. My oldest brother, Dan, and his wife, Margaret, hosted a wonderful party in Minneapolis in May to celebrate their 50th anniversary. The savory food on the gorgeous vegetarian buffet was catered by the well-known Minneapolis restaurant Lucia's, whose chef/owner, Lucia Watson, is a friend of the family. One of my favorite items was minipeppers stuffed with goat cheese, the inspiration for this recipe. Mini sweet peppers have begun to proliferate in supermarkets; the ones I'm finding come in 12-ounce bags, roughly 12 to a bag (though they range in size, some being about two inches long, others about three), usually a mix of red and yellow. They are thin skinned, with very small seedpods and membranes. I roast them briefly to soften them and sweeten the flavor. There is no need to peel them, and they should not be roasted so long that the skin loosens. You will probably have a little filling left over, but it's nice as a spread so it won't go to waste. These will keep for 3 days in the refrigerator. Bring to room temperature before serving.
Provided by Martha Rose Shulman
Categories side dish
Time 40m
Yield Serves 6
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 165 milligrams, Sugar 2 grams, TransFat 0 grams
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bonesW
[email protected]I love how versatile this recipe is. You can use any type of peppers or cheese that you like.
Linet Ongadi
[email protected]These stuffed peppers are the perfect appetizer for any party. They're easy to make and they always look so impressive.
ghouse ghouse
[email protected]Yum!
Mursu
[email protected]These stuffed peppers are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and they're still delicious.
Juan Segovia
[email protected]I love the combination of flavors in this dish. The goat cheese is creamy and tangy, and the roasted peppers are sweet and smoky.
Daniela Jones
[email protected]These stuffed peppers are the perfect party food! They're easy to make ahead of time and they're always a hit.
Kannya Grg
[email protected]These stuffed peppers are so delicious and easy to make. I've made them several times now and they're always a hit.
Adham Ayaad
[email protected]I love how versatile this recipe is. You can use any type of peppers or cheese that you like.
Oratile Obusitse
[email protected]These stuffed peppers are the perfect appetizer for any party. They're easy to make and they always look so impressive.
Pushpa Gyawali
[email protected]Yum!
Zakir Khan Murdana
[email protected]These stuffed peppers are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and they're still delicious.
Amna Nasir
[email protected]I love the combination of flavors in this dish. The goat cheese is creamy and tangy, and the roasted peppers are sweet and smoky.
Nagham Ayach
[email protected]These stuffed peppers are the perfect party food! They're easy to make ahead of time and they always disappear quickly.
yosfe khan
[email protected]I made these for a potluck and they were a huge success! Everyone loved them.
Sophia Yaxley
[email protected]These stuffed peppers are so delicious and easy to make! I love that they're a healthy snack or appetizer.
Abdo Yahiaoui
[email protected]I love this recipe! The goat cheese filling is so creamy and flavorful, and the roasted peppers are the perfect vessel for it. I've made this dish several times now and it's always a crowd-pleaser.
Lee Priest
[email protected]These mini bell peppers were a hit at my party! They're so easy to make and look so elegant. The goat cheese filling is creamy and flavorful, and the peppers are perfectly roasted.