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Stuffed Mini Chili Peppers  

1 package mini sweet peppers (red, yellow, orange and green)
cup goat cheese
1 tablespoon minced fresh herbs, your choice; thyme,
   oregano, sage, basil, etc.
1 lemon; zested
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil



Mix everything but the peppers together in the food processor or blender.
Roast the mini peppers outside on the barbecue grill or indoors
in the broiler, or on top of the stove in a skillet with no oil, turning
constantly until the skin of the peppers is charred.
DO NOT PEEL, or remove stems.
When the peppers are cool enough to touch, cut a small slit
down the middle of each pepper.
Take about a teaspoon or tablespoon (depending on the size
of the pepper) full of the goat cheese mixture and fill the pepper
with the goat cheese mixture.
Refrigerate or serve immediately drizzled with a little more
extra virgin olive oil.
If you refrigerate the peppers for serving later, let them come to
room temperature before serving to improve the flavor.

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