Ingredients:
30 red, yellow and/or orange mini sweet peppers (about 12 oz. total)
18 oz. semi-soft goat cheese (chevre)
1/4 c. snipped fresh chives, tarragon, basil or thyme
Fresh basil leaves
Directions:
Preheat oven to 350 degrees. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds; set aside. In a small bowl, combine goat cheese and snipped herbs. Spoon cheese mixture into prepared pepper. Arrange filled peppers close together on a baking sheet. Bake for 8-10 minutes or until cheese is heated through and pepper are crisp-tender.
Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape (optional). Garnish with fresh basil leaves.
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