Herbed Goat Cheese Stuffed Mini Bell Peppers

Herbed Goat Cheese Stuffed Mini Bell Peppers

You know what’s good with goat cheese? Everything. The answer is everything. Goat cheese is magical stuff. Creamy, tangy, rich – yet still fresh. It’s pretty much the best thing ever. Other than bacon, but that’s another post all together. These goat cheese stuffed peppers are little 2 bite pieces of heaven. Tangy goat cheese, with sweet roasted peppers. Simple and fantastic.

The awesomeness that is goat cheese drove me to buy 2 pounds of it when we went to Costco (bulk buy warehouse store.) I can’t be held responsible. I was a woman under the influence. I was in a cheese rapture. There were samples. I ate dinosaur chicken nuggets. Things happened. Mostly good things, and now I have a ton of creamy heaven in my cheese bin. Oh yeah, by the way, I have a cheese bin in my fridge. Nutritionists disregard.

I have a ton of herbs in my fridge right now! This was a great way to use lots of them up before they went bad. I happened to have thyme, tarragon, and scallions. Use whatever herbs you’ve got in your fridge here! Make some magic. Be spontaneous. Waste not.

Herbed Goat Cheese Stuffed Mini Bell Peppers

Ingredients:

  • About 20 mini bell peppers (ends and seeds removed)
  • 8 oz goat cheese (room temperature)
  • 1 egg yolk (room temperature)
  • 2 tablespoons scallions (thin sliced)
  • 1 tablespoon fresh tarragon (fine mince)
  • 1 teaspoon fresh thyme (fine mince)
  • 1 teaspoon sugar
  • Salt and fresh ground pepper to taste
Directions:
.
  • Preheat oven to 375° F
  • Line a large baking sheet with parchment or silpat
  • Cream together cheese and egg yolk and sugar
  • Fold in chopped herb mixture and season with salt and pepper
  • Transfer cheese mixture to a plastic bag or pastry bag, and cut off the tip
  • Pipe in the cheese, filling peppers about 3/4 full or less. Not too far, or the cheese will ooze out during baking.
  • Bake for 30 minutes in preheated oven
  • Allow to cool slightly before serving
 

Aren’t these tiny bell peppers adorable? They’re so, so sweet and full of flavor. They taste like candy! The colors are gorgeous too.

The best tip for filling a pastry bag when you don’t have an extra set of hands to help you – stand it up in a tall glass. Much easier than the pastry bag, spatula, cheese balancing act. That last one always ends up with goat cheese on my sweater.

Fluffy, browned goat cheese. It’s an easy sell.

Some of the cheese oozed out when I transferred the goods from the baking sheet to the serving tray. Fear not. No cheese was left behind. The stragglers are delicious on bits of baguette.

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9 comments

  1. Jamie Hickman

    I do these on the grill, cutting lengthwise however. I make a “grilling” tray with heavy foil, turning up the sides a bit creating a make-shift “thin” cookie sheet, allowing sufficient heat through to brown the bottoms of the peppers just a bit. I’ve never put egg yolk into my mixture though. I’ll have to try that. I have added bits of crushed pineapple to the mixture for a bit of sweetness. Yummy good! BTW… I buy the double pack of goat-cheese at Costco too (along with the big bag of peppers). Can’t beat the price! Your pictures are beautiful! Love love love to visit the HGT site!

    1. Julie @ happygoodtime

      Thanks Jamie! The egg yolk is just to stabilize the mixture a bit, so the fat doesn’t break down and ooze under the heat so easily (I had that problem with my first batch.) These would be fantastic on the grill, I’m sure. Costco rules!

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