Goat Cheese and Herbs Stuffed Baby Peppers
200
Fresh herbs and creamy goat cheese are stuffed into these fresh baby peppers, roasting develops lots of flavor, and the balsamic glaze adds the extra zing. It can be a tasty appetizer, or can be served with main course.
Ingredients
| 1 | pound |
sweet bell peppers
baby peppers, 1 package |
|
| 1 ½ | tablespoons |
vegetable oil
such as olive oil, canola oil |
|
|
salt and black pepper
to taste |
* | ||
| 12 | ounces |
goat (chevre) cheese
|
|
| ¼ | cup |
mixed herbs
freshly chopped, such as basil, thyme, chives |
* |
| 3 | tablespoons |
pine nuts
optional |
|
| Balsamic Glaze | |||
Directions
Preheat oven to 450°
With a small pairing knife make a small slit or incision down the middle of the peppers.
Wash and clean peppers inside and out, removing any seeds.
In a small bowl, combine goat cheese, fresh herbs, pine nuts if using salt and pepper to taste until well blended.
Spoon goat cheese and herb mixture into the bell peppers
Drizzle peppers with olive oil.
Roast for about 20 minutes until cheese is melted and peppers are soft.
Remove from oven and drizzle a little bit balsamic glaze over each pepper.
Do not drizzle too much glaze, because it is concentrated, it has lots of flavor, only a few drips will be enough.
Serve right away.
Nutrition Facts
Serving Size 209g (7.4 oz)Amount per Serving
Calories 34172% of calories from fat
% Daily Value *
Total Fat 27g
42%
Saturated Fat 13g
66%
Trans Fat
0g
Cholesterol 39mg
13%
Sodium 312mg
13%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
35g
Vitamin A 22%
•
Vitamin C 347%
Calcium 13%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?
