Monday, January 7, 2013

Goat Cheese Stuffed Roasted Peppers

I saw this recipe on TLC's Take Home Chef over a year ago and since then, it has been one of our favorite appetizer's or afternoon snack. It is super simple to make and more delicious than I can describe.

Ingredients:
8 oz goat's cheese (soft farmer's cheese would work, too.) at room temperature

1 lb mini sweet peppers

Fresh herbs (I usually use garlic & chives)
to taste

Drizzle of olive oil






Method:
1. Preheat your broiler

2. Cut the tops off of the sweet peppers and line them into a broiler safe dish.

3. Drizzle the top of these with olive oil and place under the broiler for 5-10 minutes until they start to get dark spots on them.

4. While these are roasting, mix the goat cheese with your fresh herbs. This is all to taste. I begin with about a teaspoon of garlic powder or a couple small cloves of fresh garlic minced and add more until I like the taste. I mince several chives into small pieces and mix these in. You can add salt and pepper, too, but I find that I don't usually need to. Other herbs would also taste great. Experiment.

5. When the peppers are done roasting, remove them from the broiler and place the peppers into a bowl. Cover the bowl with plastic wrap for about 15 minutes. The steam loosens the skins of the peppers so they are easy to peel off. This is the hardest part of the whole recipe. We have eaten them with the skins on, too. They taste great either way.

6. If you have a well-equipped kitchen with a frosting bag, scoop the herbed cheese mixture into it and pipe the filling into each pepper. If you don't have a frosting bag, a plastic bag with a corner snipped off works just fine.

7. Eat and enjoy! Warm or cold, these are wonderful.


Thanks for stopping in for a visit. We're glad you did.
Sean & Sonja ♥
Check out the hops for more great recipes, DIY projects, and crafting ideas. Homestead Barn Hop #93 & backyard farming connection hop #14 &  The Home Acre Hop #3


15 comments:

  1. These look so good! I love goat cheese :)
    I would love to have you join in several hops that I host or co-host! Starting today there is the seasonal Winter on the HomeAcre Hop at:

    http://www.theselfsufficienthomeacre.com/2013/01/winter-on-the-homeacre-hop.html

    This gives you a chance to bring out archived posts on winter subjects :)
    Tomorrow is Wildcrafting Wednesday, you'll be able to find it from my homepage at:

    http://www.theselfsufficienthomeacre.com/

    And on Thursday I host The HomeAcre Hop, another good place to bring out great posts that you would like to share again. I'd love to see posts on homesteading, farming, cooking, homeschooling...the list goes on :) You can also find that on my homepage. Hope you can join us for all of these fun hops!

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    1. Will do! Thanks for the invite, Lisa Lynn. :)

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  2. Ooooh these do look delicious! I love to roast veggies. The combination of the roasted peppers with cheese sounds heavenly. I would use my Tofutti dairy-free cream cheese! Gotta keep the cholesterol in check haha :)

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    1. :) If you make them, let me know how they turned out, ok?

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  3. Replies
    1. :) I hope you enjoy them. We REALLY love them! ♥

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  4. Sonja has made these for us and I can attest to their awesome yummyness.

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    1. :) Maybe when you all come up this summer, we can work on some cheese making recipes for the rest of the clan?

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  5. Thanks for sharing this on The HomeAcre Hop!

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  7. Two things that I have in abundance are peppers and goat cheese, so this recipe is perfect for us. Thanks!

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  8. Sonja - these look AMAZING. Going on the must make soon list.

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    1. Let me know how much you enjoyed them, won't you, Gretchen?

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  9. Just made these. They were amazing:) Thanks

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