stuffed peppers recipe

Greetings squad! I’m a day late to share a favorite recipe–I always want to share recipes at the beginning of the week but now I teach A LOT on Monday’s and it has been hard to sit down and share. I didn’t want to wait another day to share this delight though. Roasted Peppers and Goat Cheese! If that doesn’t get you excited then who are you?! I simply LOVE these little packages of delight. They are so flavorful, so savory and so freaking delicious! It is my go to appetizer when hosting parties OR when needing to bring an app to a party. And I must say it is always a hit! The other day I was too tired to think of a big meal and I had all the ingredients on hand, I decided THIS was going to be my dinner. It hit the spot! Yes goat cheese is fattening and one might think this it is too decadent but the fabulous thing about something rich and yummy like this is that you enjoy every bite and you really don’t overdo it because each bite has so much flavor! So try out this simple recipe below and enjoy it as a side dish or as an appetizer at your next party!

  • Preheat oven to 400.
  • Grab a bunch of fresh, small, sweet peppers. Clean those babies up, slice them in half and seed them.
  • Take a fresh log of goat cheese. Of course I don’t have exact measurements so you’ll have to assess how many peppers you’re using. I use a 10 oz. log when making a bag full of peppers for a party so I’m sure a 6 oz. log will be just fine if making less than a Costco sized bag of peppers ;-).
  • Place cheese in a microwave safe bowl to soften. Microwave at 15 second intervals and keep checking to see how easy it is to stir and spread.
  • Chop a bunch of cleaned cilantro and a couple of green onions. Add to cheese. Mix all into a creamy spread. Salt and pepper to taste and you can even add some red pepper flakes here depending on the crowd that will be eating these. Go easy on the flakes.
  • Fill each little pepper half with the cheese. This can take a while….that’s the only part I don’t like.
  • Place on a cookie sheet and watch that they’re not rocking and rolling too much.
  • Bake in oven checking on these cuties often. I check at 10 minutes and then keep assessing how long they need. You want the peppers to blister and the cheese to ooze but they can quickly burn pretty quickly.
  • Once they’re finished take them out of the oven and drizzle with balsamic vinegar and a little honey. BAM! You did it!

My mouth is watering right now and I’m wishing I had some peppers on hand tonight! I will do these again tomorrow for sure! I hope you all like this and give it a try soon! Let me know how it goes and I’ll see you tomorrow with a Wednesday workout! xoxo Jenny