Colorful mini sweet peppers stuffed with creamy, herbed goat cheese for a flavorful appetizer.
Ingredients
Scale
12–15 mini sweet peppers, 4 ounces soft goat cheese, 2 tablespoons parsley, 2 tablespoons chives, 1 teaspoon thyme, 1 clove garlic, 1 teaspoon lemon zest, 1 tablespoon toasted pine nuts optional, 1 teaspoon honey optional, salt and black pepper to taste, 1 teaspoon olive oil.
Instructions
1. Wash and halve peppers, remove seeds. 2. Roast at 375°F for 10–12 minutes with olive oil and salt. 3. Mix goat cheese with herbs, garlic, lemon zest. 4. Fill peppers with cheese, drizzle honey if desired. 5. Serve warm or at room temperature.