Cheesy stuffed sweet mini peppers
VERSION 1:
1 lb sweet mini peppers
Leaving stem on the peppers, slice peppers and remove the seeds.
8 oz goat cheese or cream cheese
Fill each pepper about half or 2/3s with cheese, leave some space for the pesto. Arrange peppers on a baking sheet/parchment paper.
Preheat oven to 350 F.
Bake for about 8-10 minutes until peppers are tender and a touch crispy.
Fresh Pesto Ingredients:
1 cup fresh parsley/cilantro
1 garlic clove
2/3 cup walnuts
small pinch of sea salt-fresh ground
1/4 cup parmesan or raw goat cheese
1/2 cup olive oil
1 tbsp fresh orange or lemon juice
Put all above ingredients in a blender or a food processor and puree, or simply shred and dice everything finely and make sure the walnuts are crushed well with a hammer.
Remove peppers from oven and arrange on a platter. Spoon pesto on top of each pepper.
VERSION 2:
Ingredients:
2 oz finely diced walnuts
4 oz goat cheese or cream cheese
2 medium green onions, use white part plus 1 of the green.
1/2 cup goat yogurt or sour cream
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp Tabasco or other hot sauce
1 cup crumbled goat or gorgonzola cheese
and 1 lb sweet mini peppers
Mix creamy goat cheese, goat yogurt, salt, pepper and Tabasco in a bowl and stir until creamy. Chop green onions and mix all remaining ingredients in the same bowl. Refrigerate for one hour or longer to allow flavors to blend.
Cut mini peppers in half and remove seeds.
Optionally arrange peppers on a parchment paper and bake peppers in oven preheated to 350 F for 8-10 minutes.
Fill with cheese mixture and keep refrigerated until 10 minutes before serving.
1 lb sweet mini peppers
Leaving stem on the peppers, slice peppers and remove the seeds.
8 oz goat cheese or cream cheese
Fill each pepper about half or 2/3s with cheese, leave some space for the pesto. Arrange peppers on a baking sheet/parchment paper.
Preheat oven to 350 F.
Bake for about 8-10 minutes until peppers are tender and a touch crispy.
Fresh Pesto Ingredients:
1 cup fresh parsley/cilantro
1 garlic clove
2/3 cup walnuts
small pinch of sea salt-fresh ground
1/4 cup parmesan or raw goat cheese
1/2 cup olive oil
1 tbsp fresh orange or lemon juice
Put all above ingredients in a blender or a food processor and puree, or simply shred and dice everything finely and make sure the walnuts are crushed well with a hammer.
Remove peppers from oven and arrange on a platter. Spoon pesto on top of each pepper.
VERSION 2:
Ingredients:
2 oz finely diced walnuts
4 oz goat cheese or cream cheese
2 medium green onions, use white part plus 1 of the green.
1/2 cup goat yogurt or sour cream
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp Tabasco or other hot sauce
1 cup crumbled goat or gorgonzola cheese
and 1 lb sweet mini peppers
Mix creamy goat cheese, goat yogurt, salt, pepper and Tabasco in a bowl and stir until creamy. Chop green onions and mix all remaining ingredients in the same bowl. Refrigerate for one hour or longer to allow flavors to blend.
Cut mini peppers in half and remove seeds.
Optionally arrange peppers on a parchment paper and bake peppers in oven preheated to 350 F for 8-10 minutes.
Fill with cheese mixture and keep refrigerated until 10 minutes before serving.
