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
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.
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.