Goat Cheese Stuffed Baby Bell Pepper Appetizer
by KCinAZ
This recipe was my introduction to learning to like baby bell peppers. Never liked them before but this variation has won me over.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 12 Bell pepper ; baby sweet varied colors
- 1 tablespoon Olive oil ; Optional
- 5 ounces Goat Cheese ; room temperature
- 1/8 cu bacon ; Hormel bacon bits
- 1/8 cup Dried oregano
- 1/8 cup Parsley ; chopped or dried
- Salt and pepper ; to taste
- 1 tablespoons Red pepper flakes ; Optional
INSTRUCTIONS
To begin, rinse the baby bell peppers under cold water. Split each small pepper in half, retaining the small bit of stem. Remove any seeds or small membrane and discard.
If you have a indoor grill or a flat grill they will set grill marks on the peppers this is great. If not, you can broil the peppers to char them a bit. Preheat the grill at this time. Then marinate the peppers in olive oil if you are using a sauce pan or the broiler. This is not necessary or a grill unless you need to preseason the grill.
For a grill, place the 1/2 pepper skin side down on the grill and allow to char a bit and soften. If broiling, then line a 1/4 sheet cake or cookie pan with foil. Place the peppers skin side up on the cookie sheet and broil until they just start to char. Don't over do or over cook either method!!
Remove from heat and allow to cool. Can place in fridge or freezer to cool depending on allowed time.
In small mixing bowl, combine goat cheese, salt, pepper and shopped parsley until well mixed.
On a 1/4 sheet cake or cookie pan, place charred bell peppers, skin side down. Add about 1/2 teaspoon of goat cheese filling to each 1/2 pepper. Place in a 400 degree oven for 10 minutes or more until cheese begins to brown.
Serve while hot.
NOTES
Ready for the oven
KCinAZ
Char the split peppers
KCinAZ
Mixing in herbs to the room temp goat cheese
KCinAZ
Enjoy!
KCinAZ
KCinAZ
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (263g) | ||
| Recipe Makes: 6 Servings | ||
|
|
||
| Calories: 142 | ||
| Calories from Fat: 73 (51%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 8.1g | 11 % | |
| Saturated Fat 5.1g | 26 % | |
| Monounsaturated Fat 2.1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 18.7mg | 6 % | |
| Sodium 142mg | 5 % | |
| Potassium 478mg | 13 % | |
| Total Carbohydrate 12.4g | 4 % | |
| Dietary Fiber 4.5g | 18 % | |
| Sugars, other 7.9g | ||
| Protein 7.3g | 10 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 142
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.