Mini Bell Peppers Stuffed With Goat Cheese Food

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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.

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!

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

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