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Recipe of the Week: Goat Cheese Stuffed Roasted Peppers

By Staff | May 30, 2018

Loretta Paganini

So easy to make and delicious, these bite-sized stuffed peppers are everyone’s favorite treat at parties and get-togethers. Make a batch as a hostess gift for your next dinner party invitation and they will be the star of the night. Serves eight. (Chef tip: You can stuff a variety of peppers, peccadillo, banana or even cherry.)

16 ripe mini bell peppers

8 ounces goat cheese, softened

1 tablespoon freshly grated Parmesan cheese

cup sun-dried tomatoes, chopped

1 teaspoon fresh chives, chopped

1 teaspoon fresh Italian parsley, chopped

teaspoon sea salt

To prepare the peppers, remove stems and seeds using a paring knife, place clean peppers on a aluminum foil lined sheet pan. Roast peppers in a preheated 350 F degrees oven for 20 minutes or until the skins are lightly charred all around. Let the peppers cool for 10 minutes before filling them.

To prepare the filling, combine the goat cheese, sun-dried tomatoes, parmesan cheese, chives and parsley in a small bowl and season to taste with salt. Pipe some of the goat cheese mixture into each of the peppers. Serve at once.