1 package mini sweet peppers (red, yellow, orange
½ cup goat cheese
1 tablespoon minced fresh herbs, your choice;
oregano, sage, basil, etc.
1 lemon; zested
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
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
DO NOT PEEL, or remove stems.
When the peppers are cool enough to touch, cut a
down the middle of each pepper.
Take about a teaspoon or tablespoon (depending on
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
extra virgin olive oil.
If you refrigerate the peppers for serving later,
let them come to
room temperature before serving to improve the