Goat Cheese Stuffed Mini Peppers

Ingredients

Equipment Needed

• •Piping bag with large star tip (or zip-lock bag)
• •Small spoon for seeding peppers
• •Medium mixing bowl
• •Serving platter

Instructions

1. 1

   Prepare the peppers

   Wash and thoroughly dry the mini peppers. Slice each pepper in half lengthwise, cutting right through the stem so each half retains a bit of it for visual appeal. Use a small spoon or your fingertip to scrape out the seeds and membrane. The membrane carries most of the heat, so remove it completely for sweet, mild bites. Arrange the pepper halves cut-side up on a clean kitchen towel to drain any residual moisture.

   Select peppers that sit flat when halved. Wobbly peppers make filling difficult and presentation messy. Set aside any misshapen ones for salads or stir-fries.
2. 2

   Soften the cheeses

   If your cheeses aren't fully softened, cut them into chunks and let them sit at room temperature for thirty minutes, or microwave in ten-second bursts, stirring between each, until pliable but not melted. The goat cheese should yield easily to a fork. Cold cheese won't blend smoothly and will tear when you try to pipe it.

3. 3

   Build the filling

   In a medium bowl, combine the softened goat cheese and cream cheese. Beat vigorously with a fork or wooden spoon until completely smooth and uniform, about two minutes of determined work. Add the chives, parsley, basil, garlic, lemon zest, salt, and pepper. Fold until the herbs are evenly distributed throughout, creating a pale filling flecked with green.

   Taste the filling before stuffing. Goat cheese varies in saltiness depending on the brand. Adjust seasoning now, while you can still fix it.
4. 4

   Fill the peppers

   Transfer the cheese mixture to a piping bag fitted with a large star tip, or use a sturdy zip-lock bag with one corner snipped off. Pipe the filling generously into each pepper half, mounding it slightly above the rim. Alternatively, use two small spoons to quenelle the filling into each cavity. Either method works. The piping bag is faster for large batches and creates more elegant presentation.

5. 5

   Finish and serve

   Arrange the stuffed peppers on your serving platter. Drizzle lightly with good olive oil and sprinkle with flaky sea salt if using. Scatter a few additional herb leaves over the platter for color. Serve immediately, or cover and refrigerate until ready to present. Let refrigerated peppers sit at room temperature for fifteen minutes before serving so the cheese can soften slightly.

Chef Tips

• •The cream cheese isn't strictly traditional, but it serves a purpose. Pure goat cheese can be crumbly and intense. Cream cheese smooths the texture and mellows the tang, making the filling pipe beautifully and appeal to guests who find straight goat cheese too assertive.
• •Seek out goat cheese sold in logs rather than pre-crumbled. Crumbled goat cheese is often drier and won't blend as smoothly. The texture you want is moist and spreadable.
• •For variety, divide the filling and season portions differently: one batch with sun-dried tomatoes and oregano for Mediterranean flair, another with honey and black pepper for sweet-heat contrast, a third with everything bagel seasoning for the adventurous.
• •White wine, prosecco, or a crisp rosé pairs beautifully. The acidity in the wine complements the tangy cheese while the bubbles cleanse the palate between bites.

Advance Preparation

• •The cheese filling can be made up to three days ahead and stored refrigerated in an airtight container. Bring to room temperature and stir vigorously before piping.
• •Peppers can be halved, seeded, and stored in a sealed container lined with paper towels up to two days ahead.
• •Fully assembled stuffed peppers keep refrigerated for up to 24 hours. Cover loosely with plastic wrap to prevent the cheese from drying out.
• •Do not freeze. The peppers turn mushy when thawed and the cheese weeps moisture.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)