Goat Cheese Stuffed Baby Peppers

Recipe courtesy of Giada De Laurentiis

Show: Giada's Holiday Handbook

Episode: Small Bites Pot-Luck Party

Goat Cheese Stuffed Baby Peppers

Name: Goat Cheese Stuffed Baby Peppers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 20 pieces
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

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Level: Easy

Total: 50 min (includes cooling time)
Active: 30 min

Yield: 20 pieces

Level: Easy

Total: 50 min (includes cooling time)
Active: 30 min

Yield: 20 pieces

Ingredients

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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.