Goat Cheese Stuffed Baby Peppers
- Level: Easy
- Yield: 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 173
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 25
- Sodium
- 334
- Total: 50 min (includes cooling time)
- Active: 30 min
Ingredients
10 baby bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
3 tablespoons mascarpone, at room temperature
1 teaspoon orange zest (from about 1 orange)
1/2 teaspoon lemon zest (from about 1 lemon)
2 tablespoons chopped chives
Directions
Special equipment:
a piping bag with decorative tip- Position an oven rack in the top third of the oven and preheat the broiler to high.
- On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
- In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.