Ingredients
Scale
- 1/2 pound or 8 mini sweet peppers
- 4 ounces soft goat cheese, 1/2 cup
- 1 Tablespoon extra virgin olive oil
- 1/4 cup chopped fresh herbs, 1/2 ounce – I used a mix of rosemary, basil, parsley, and chives
Instructions
- Preheat the grill over medium high heat until the grill reaches a steady temperature of 350º – 400ºF.
- While the grill heats prepare the goat cheese filling. Place the goat cheese, olive oil, and chopped herbs into a bowl and mash the herbs into the goat cheese with the back of a spoon to help release their flavor. Set the mixture aside.
- When the grill is heated to temperature, place the peppers on the grill and immediately lower the heat to medium. Grill for approximately 5 minutes per side, or until the peppers have grill marks on each side and have softened and begun to split.
- Remove the peppers from the grill and let them cool until they’re easy to handle without burning yourself. Cut a slit from the top to the bottom in each pepper without cutting all the way through. Clean out the seeds and carefully stuff each pepper with goat cheese.
- Place the peppers on a serving platter and serve immediately.
- The finished peppers can be refrigerated 1 day in advance. It’s best to get them out of the refrigerator 30 minutes before your serving time to take the chill off.
Notes
If you’re serving these as an appetizer, 1 per person is perfect in a dinner party setting. If you’re serving them as part of a cocktail party where there are several appetizers, it’s usually best to figure on 2 per person if appetizers are the main event.
- Prep Time: 10 mins
- Cook Time: 10 mins