Goat Cheese Stuffed Cherry Peppers
If you have roughly 20 minutes to spend in the kitchen, Goat Cheese Stuffed Cherry Peppers might be an outstanding gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe makes 4 servings with 95 calories, 7g of protein, and 6g of fat each. For $1.13 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 5297 people were glad they tried this recipe. This recipe from Fork Knife Swoon requires cherry, goat cheese, kosher salt, and skim milk ricotta cheese. It works well as a side dish. Overall, this recipe earns a not so outstanding spoonacular score of 33%. Similar recipes include Gila's Stuffed Peppers with Goat Cheese, quinoa stuffed peppers {with goat cheese}, and Stuffed Piquillo Peppers with Goat Cheese.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
6-8 fresh cherry peppers (also called pimiento or pimento peppers), halved lengthwise and seeded
1/2 cup goat cheese
kosher salt and freshly-ground black pepper, to taste
1/4 cup skim-milk ricotta cheese
Equipment:
broiler
bowl
oven
frying pan
Cooking instruction summary:
Preheat the oven to 375 degrees. In a bowl, mix together the goat cheese and the ricotta, until well combined. Season with the salt and pepper, to taste.Spoon the goat cheese into the cherry peppers, mounding the cheese up a bit. Arrange the stuffed peppers onto a sheet pan and roast for 5-7 minutes, until the cheese begins to turn golden brown. Turn on the broiler, and cook for another 1-2 minutes, watching the peppers carefully so that they don't burn, until the cheese begins to just bubble. Serve warm.
Step by step:
1. Preheat the oven to 375 degrees. In a bowl, mix together the goat cheese and the ricotta, until well combined. Season with the salt and pepper, to taste.Spoon the goat cheese into the cherry peppers, mounding the cheese up a bit. Arrange the stuffed peppers onto a sheet pan and roast for 5-7 minutes, until the cheese begins to turn golden brown. Turn on the broiler, and cook for another 1-2 minutes, watching the peppers carefully so that they don't burn, until the cheese begins to just bubble.
2. Serve warm.
Nutrition Information:
covered percent of daily need
