Mini Sweet Peppers Stuffed With Herb Goat Cheese Food

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

Ingredients

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

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

Ingredients

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.

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Grilled Sweet Peppers with Goat Cheese and Herbs image

Provided by Martina McBride

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound mini sweet peppers, stemmed, seeded and cut in half lengthwise
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
One 4-ounce package goat cheese
3/4 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme

Steps:

Preheat a grill to 350 to 400 degrees F, or medium-high heat.
Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

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

Ingredients

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

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

Ingredients

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.