Oh my lord these goat cheese stuffed peppers are tasty. You can customize the goat cheese flavoring too - I went with red pepper flakes, oregano, parsley and black pepper, but I know they'd be fantastic with basil, rosemary, maybe even some coriander or cumin!
They only take about a half hour to make, too! They would be great for a big crowd since there's so little prep work involved.
If you've never tried goat cheese stuffed peppers, this is a nice gateway to addiction. Because they're so tiny they cook quickly, which means you won't spend an hour or two cooking something you're not sure you'll love. :D
Step 1: Ingredients:
8-12 mini sweet peppers
1/2 cup goat cheese, softened at room temp - unflavored chevre is best!
herbs and spices of your choice
If you can't find mini peppers, you can always cut a bell pepper into wedges, too! I'm also wanting to try this with jalapeños - we've been growing two huge plants and I can't wait for them to be ready. :D
Step 2: Prep the Peppers & Preheat the Oven
Preheat your oven to 400 F.
Cut the peppers in half and pull out the membranes and the seeds. They won't add any spice - they'll just taste bitter!
Pop them on a baking sheet and drizzle over a little olive oil and sprinkle with salt and pepper. Mix them so every single pepper is nice and coated.
Step 3: Mix Your Cheese
I used several pinches of dried parsley and a couple pinches each of oregano and red pepper flakes. And then I added a few grinds of black pepper because I use excessive amounts of black pepper on everything :D
Mix it until well combined!
Step 4: Stuff the Peppers
Add a small amount of cheese to each pepper - press it down with your fingers as you fill them so it gets in all the nooks and crannies. It's best to use one hand to fill them and one hand to hold them - otherwise you'll end up with cheese everywhere. :P
I wouldn't try to use a spoon, either, it doesn't work very well, haha.
Step 5: Roast Them!
Pop them in a 400 F oven for 15-20 minutes, or until the peppers start to soften and wrinkle. The cheese should be beginning to brown as well as the bottom of the peppers.
Eat them while hot! They're the best then. :)