Stuffed Mini Peppers
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
Instructions
- Preheat the oven to 425F.
- De-stem the peppers, 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 spoonsful 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!