Super Bowl Recipe: Stuffed Mini Peppers
Terry likes the hearty. I like the less hearty, I guess.
I made this super-easy recipe for the first time for a Junior League tasting event. 60 of them, actually. Finding 60 tiny sweet peppers was a bit of a challenge, but the best place for them? Kroger on Vine. Exact same brand as Whole Foods, about 1/4 of the price.
(Look, I’m even talking savings. When does that happen?)
This time, instead of having to buy enough for a small, pepper-eating army, I made enough just for Terry and me for dinner last night, though I’m providing the recipe for a nice middle ground: 30. You can use any fresh herb you like; I went with chives this time because Kroger was out of basil.
- 30 small, sweet yellow, orange and red bell peppers
- 18 ounces goat cheese, softened
- ¼ cup herbs of your choice, finely chopped (chives, tarragon, or basil work well)
- pinch of salt
- Extra herbs for garnish
- Preheat your oven to 350 degrees.
- Slice each pepper vertically from stem to tip to just open it up– not all the way through. Scoop out the small bunch of seeds near the stem and discard.
- In a Ziplock bag, combine the goat cheese, herbs and pinch of salt. Squish to mix (or you can do this in a bowl– I was trying to be efficient!). Snip off the tip and use the bag to fill each pepper with the goat cheese mixture.
- Bake the peppers on a cookie sheet, close together, for 8-10 minutes, or until tender, yet still crisp. Plate, and garnish with extra herbs.