Mini Sweet Peppers Stuffed With Herb Goat Cheese Recipes

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MINI BELL PEPPERS STUFFED WITH GOAT CHEESE



Mini Bell Peppers Stuffed with Goat Cheese image

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

3/4 pound mini sweet peppers (1 package, usually 12) or small lipstick peppers
6 ounces goat cheese (1/2 of a 12-ounce log)
1/3 cup low-fat (not nonfat) cottage cheese
3 tablespoons plain low-fat (not nonfat) Greek yogurt

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

STUFFED MINI PEPPERS



Stuffed Mini Peppers image

Stuffed Mini Peppers are a delicious appetizer that's like a healthier and less spicy version of a jalapeño popper, and they can be roasted in the oven or cooked on the grill!

Provided by Joanne Ozug

Categories     Appetizer

Time 40m

Number Of Ingredients 8

1 lb mini sweet peppers
2 tbsp extra virgin olive oil
salt
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

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!

Nutrition Facts : Calories 28 kcal, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 41 mg, ServingSize 1 serving

STUFFED MINI PEPPERS



Stuffed Mini Peppers image

A wonderfully tasty appetizer, these stuffed mini peppers are also very easy to make.

Provided by Vered DeLeeuw

Categories     Appetizer

Time 25m

Number Of Ingredients 6

4 oz soft goat cheese (room temperature)
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
8 mini bell peppers
Olive oil spray

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.

Nutrition Facts : ServingSize 2 pepper halves, Calories 67 kcal, Carbohydrate 3 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Sodium 53 mg, Fiber 1 g, Sugar 1 g

MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE



Mini Sweet Peppers Stuffed With Herb Goat Cheese image

This is a quick and easy appetizer that's delicious and will add a flash of color to your buffet table. Please be sure to use the small, sweet peppers and not red hot chili peppers. This recipe comes out of a 2001 BH&G.

Provided by - Carla -

Categories     Lunch/Snacks

Time 35m

Yield 30 serving(s)

Number Of Ingredients 6

30 mini sweet peppers (10 red, 10 yellow, 10 orange, if possible)
18 ounces semi-soft goat cheese
1/2 cup chives, tarragon and basil,freshly snipped
1 clove garlic, minced
salt, to taste
fresh ground black pepper, to taste

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



Goat Cheese Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 20 pieces

Number Of Ingredients 8

10 baby bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
3 tablespoons mascarpone, at room temperature
1 teaspoon orange zest (from about 1 orange)
1/2 teaspoon lemon zest (from about 1 lemon)
2 tablespoons chopped chives

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.

CHEESE STUFFED MINI SWEET PEPPERS



Cheese Stuffed Mini Sweet Peppers image

This quick and easy recipe requires few ingredients and can be served as an appetizer or side dish. The brand names and flavors of the products I used are just a suggestion and can be easily changed to your favorite.

Provided by JudyJudyJudee

Categories     < 60 Mins

Time 40m

Yield 24 peppers, 6 serving(s)

Number Of Ingredients 4

12 mini sweet peppers
1/2 cup alouette garlic and herb cheese spread
1/4 cup seasoned panko breadcrumbs
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat the oven to 400 degrees. Wash and halve the peppers and remove the seeds. Leave the stem intact so that the cheese does not ooze out at it melts--also for the cuteness factor. Mix breadcrumbs and Parmesan together in a small bowl. I used Emeril's italian seasoned panko breadcrumbs; if you're using plain, you will want to season with salt and herbs. Using a small spoon, stuff about 1/2 to 3/4 teaspoons of cheese in each pepper half; no more than half full as the cheese puffs as it bakes. Sprinkle cheese and bread crumbs on pepper halves and place on an ungreased baking sheet. Bake for 10 to 20 minutes depending upon how soft you like your peppers.

GARLIC AND HERB STUFFED MINI PEPPERS



Garlic and Herb Stuffed Mini Peppers image

These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 9

16 mini sweet peppers (red, yellow and orange)
1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
4 oz (from 8-oz package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh chives

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
  • In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
  • In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
  • Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 20

Number Of Ingredients 9

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

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.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

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