Serve these little pepper cuties as part of an antipasto platter, or for a tasty lunch with other vegetables such as baked eggplant and a salad of leaves and herbs and a crusty loaf of bread.
Ingredients
—8 mini peppers (bell peppers capsicums) 100g (3½ oz) soft goat’s cheese Finely grated zest 1 lemon 6 green olives, thickly sliced Flaky sea salt Freshly ground black pepper Crushed coriander seeds, dukkah or chopped nuts Extra virgin olive oil
Method
—1 Preheat oven to 200°C (400°F). Cut peppers in half lengthwise, leaving stems intact, and carefully remove seeds and white membranes. Put peppers in a shallow ovenproof dish (use either a cast iron or metal dish; if using china, you may need to cook the peppers for a little longer).
2 Fill peppers with goat’s cheese and sprinkle with lemon zest and olives. Season with a little salt and pepper and sprinkle with coriander seeds, dukkah or chopped nuts. Drizzle with a little extra virgin olive oil.
3 Bake peppers for 15 minutes, until the cheese has softened and looks creamy and the peppers have just started to colour.
Recipe Notes
Change the flavours by adding chopped rosemary or basil or use black olives or sliced preserved lemons.
Mini Peppers Stuffed with Goat’s Cheese before baking
These look amazing!!! I Love stuffed peppers..not a big fan of goat cheese but I’m sure I could work something out so thought of trying it and it worked better for me. Thank you so much for the recipe. I made this recipe to use up the mini peppers I had forgotten about and popped two in my mouth – yum! When I came back with the rest of the barbecue, the platter with peppers was gone! Need I say more? Will make these again. Really good with honey goat cheese.
Mmmm, honey goat cheese! Sounds yummy. Might have to try that version myself! Gad you enjoyed it Alina.