Stuffed Mini Peppers are a delicious appetizer that's like a healthier and less spicy version of a jalapeño popper, and they can be roasted in the oven or cooked on the grill!
1lbmini sweet peppers
2tbspextra virgin olive oil
10ouncelog goat cheesesoftened (soft chèvre)
2/3cupgrated parmesan(40g by weight)
2jalapeñosseeded and finely chopped (1/3 cup, measured)
1/4tspfreshly ground black pepper
Preheat the oven to 425F*.
De-stem the peppers, then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!
*For other cooking methods, you can also Traeger these on high for about 30 minutes, or on the grill for about 15 minutes. You're going for doneness more than time, with a soft pepper and slightly golden filling.Leftovers still taste good, but it's never as good as the first time when they're freshly cooked. Feel free to halve, double, or scale this recipe as desired.