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Mini-Sweet Peppers Stuffed with Goat Cheese and Pine Nuts

March 7, 2011

Washington’s Green Grocer sent us some mini-sweet peppers. My immediate reaction was to chop them and make fajitas, however, I stopped myself from doing the same ole same ole. So, looking at some of our fine ingredients in the fridge, I realized that we could make a really cool roasted stuffed peppers. These would be great as a side, we had them with the Creamy Mushroom pasta. I would imagine that they would be a fun appetizer for a party as well. And well, they were super yummy.

Date Night! Well, with a baby.

Mini-Sweet Peppers Stuffed with Goat Cheese and Pine Nuts

  • 1 package of mini-sweet peppers (about 3 cups)
  • 4 oz goat cheese
  • 1/4 cup of pine nuts
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • olive oil

1. Preheat the oven to 350.

2. In a bowl, mix the cheese, pine nuts, basil, oregano, salt, and pepper.

3. Slice your sweet peppers open on one side. You want to keep them mostly in tact, stem and all, just remove the seeds. Then stuff each pepper with the cheese mixture.

4. On a foiled baking dish, place the stuffed peppers and brush them with olive oil. Place in the oven and roast for about 12 minutes, or until cheese has melted

3 Comments leave one →
  1. March 7, 2011 7:49 pm

    looks delicious! I just made a goat cheese and beet salad- for myself. The hubby is working late tonight. I love me some goat cheese. This is definitely a recipe I’ll have to try!

  2. Colleen permalink
    March 10, 2011 11:07 am

    that sounds soooooo good.


  1. Project: Food Budget, Week 8 « the vegetarian salmon

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