Ingredients
The following ingredients have 50 Servings
- 1 lb mini sweet peppers
- 2 tbsp extra virgin olive oil
- salt
- 10 ounce log goat cheese (softened (soft chèvre))
- 2/3 cup grated parmesan ((40g by weight))
- 1 tbsp minced garlic
- 2 jalapeños (seeded and finely chopped (1/3 cup, measured))
- 1/4 tsp freshly ground black pepper
Instruction
- Preheat the oven to 425F*.
- De-stem the peppers if desired (I leave them on for aesthetics), 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!
