Goat Cheese Stuffed Mini Peppers Recipes

GOAT CHEESE STUFFED MINI PEPPERS

Steps:

• In a small mixing bowl, add goat cheese, garlic powder, minced rosemary, and red pepper flakes.
• Mix until all the ingredients combined well.
• Cut the mini peppers lengthwise into half.
• And arrange them in a baking tray without crowding and the cut edges facing upwards.
• Bakethem in the preheated oven at 400° Fahrenheit for about 8 -10 minutes, or until it is tender.
• Remove the mini peppers from the oven, allow it to cool down for 10 minutes or until it reaches the room temperature.
• Then start filling the pepper's cavity with a scoop of goat cheese mix. Repeat for the remaining peppers as well.
• Again arrange them in a baking tray without crowding.
• Place the tray in the middle rack in the oven, and bake for 5 minutes at 400 degrees Fahrenheit.
• Then, set the oven to broil, and broil for 2 minutes or until the cheese's surface turns sligtly crispy.
• Serve hot with a salad or with a dip.

STUFFED MINI PEPPERS

Steps:

• If your cheese is refrigerator-cold, slice it and microwave it for 30 seconds to soften.
• Place the cheese, garlic powder, oregano, and red pepper flakes in a small bowl and mix well with a fork.
• Set an oven rack 6 inches below the broiling element, then heat your broiler.
• Cut the mini peppers in half lengthwise, leaving the stems intact. Remove the seeds and membranes.
• Spread the peppers, cut side down, on a cutting board. Spray them with olive oil, then turn to the other side, so that the cut side is up.
• Spoon the seasoned goat cheese into the peppers, using about one heaping teaspoon per half bell pepper. Lightly spray the tops with olive oil.
• Arrange the peppers in a single layer on a rimmed baking sheet, cheese side up.
• Broil the peppers until the cheese is golden brown, 3-5 minutes. Serve immediately, or keep them in a warm (150 degrees F) oven until your guests arrive, up to one hour.

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.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 425F*.
• De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
• In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
• Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
• Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!

MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE

Steps:

• Preheat your oven to 350°F.
• Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
• In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
• Spoon the mixture into the peppers.
• On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
• Bake for 8 to 10 minutes or until peppers are tender crisp.
• Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
• Enjoy!

GOAT CHEESE STUFFED BABY PEPPERS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
• In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.