10:45 am - Thursday, November 23 2017
Home / Food / Goat Cheese Stuffed Baby Peppers

 

Goat Cheese Stuffed Baby Peppers by The Culinary Chase

Goat Cheese Stuffed Baby Peppers

Goat Cheese Stuffed Baby Peppers by The Culinary ChaseYou’re walking past the produce section of your local grocery store and a bag of sweet baby peppers catch your eye.

You look at their pretty rainbow colors, think about what you could them, and then decide they’ll spoil before you can use them. It’s a usual scenario for me especially when I’m preparing meals for two and we don’t have a freezer, only the one in the refrigerator which is tiny to begin with (the price one pays for an ice maker). I grabbed the bag anyway…I’m a sucker for pretty-looking produce! I roasted some of the peppers and added them to a sausage and quinoa polenta dish. The remainder were used in this dish. We enjoy cheese of all sorts – well not the ones with fruit added (yuck!). Goat cheese is so versatile and perfect to use with baby peppers. For this recipe, try using a goat cheese log (chèvre) which is soft and spreadable.  A super easy appetizer to make over and over again!

Serves 2 to 4

1/2 package baby bell peppers
goat cheese log
handful fresh mint, chopped
handful fresh parsley, chopped
pinch of chili pepper flakes
1 tablespoon minced garlic
good quality balsamic vinegar (optional)
olive oil

baby bell peppersPreheat oven to 375f.
In a small bowl, mix goat cheese, herbs, chili pepper flakes and add a splash of olive oil. The oil helps to make the cheese more spreadable.

goat cheese stuffed bell peppers by The Culinary ChaseSlice peppers lengthwise, clear seeds and any white membrane. In the cavity of each pepper add a drop or two of balsamic vinegar. Use a small spoon to fill the peppers with the herbed goat cheese. Bake 20 minutes or until cheese has melted and lightly browned. If you like, use the broiler in your oven to finish off the browning process but keep an eye on it as it will brown quickly.

The Culinary Chase’s Note:
Skip the herbs and add a tablespoon or more of homemade pesto to the goat cheese. Enjoy!

The post Goat Cheese Stuffed Baby Peppers appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

butter-tart

butter tarts (a delightful Canadian dessert)

As a youngster and even now, getting my hands on a butter tart is a culinary delight.  One bite and the filling is drip-off-your-chin runny or slightly set, ooey gooey sweet, and encased by a flaky crust that melts in your mouth. ...

Leave a Reply

Your email address will not be published. Required fields are marked *