Ingredients
Scale
- 8 mini bell peppers (or 4 large bell peppers)
- 8 oz (225g) goat cheese, softened
- 1/4 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh chives, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp lemon zest
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: 1/4 cup pine nuts, toasted
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers:
- Wash and dry the peppers.
- For mini bell peppers, cut them in half lengthwise and remove the seeds.
- For large bell peppers, cut off the tops and remove the seeds and membranes.
- Make the Filling:
- In a medium bowl, combine the softened goat cheese, fresh basil, parsley, chives, minced garlic, lemon zest, salt, and pepper.
- Mix until all the ingredients are well incorporated.
- Stuff the Peppers:
- Spoon the herbed goat cheese mixture into each pepper half, filling them generously.
- If using large bell peppers, fill the cavity with the mixture.
- Drizzle with Olive Oil:
- Place the stuffed peppers on a baking sheet lined with parchment paper.
- Drizzle the tops of the peppers with olive oil.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the cheese is slightly golden on top.
- Garnish and Serve:
- If desired, sprinkle toasted pine nuts over the stuffed peppers for added crunch and flavor.
- Serve warm as an appetizer or side dish.
- Prep Time: 20 minutes`
- Cook Time: 25 minutes
- Category: appetizer
- Method: bake
