Source: fifteenspatulas.com

Prep time: 15 minutes
Cook time: 25 minutes
Total Time: 40 minutes
Servings: 50

INGREDIENTS:

• 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

DIRECTIONS:

• 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!

NOTES:

• Notes
• *For other cooking methods, you can also Traeger these on high for about 30 minutes, or on the grill for about 20 minutes. You’re going for doneness more than time, with a soft pepper and slightly golden filling.
• Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.
• Freezing: Store in an airtight container for up to 3 months.
• Reheating: Reheat in a 300F oven for 10 minutes, until warmed through. Microwaving will also work, about one minute for 10 peppers. If reheating from frozen, add a few minutes to oven time, and 30 seconds to microwaving time.
• Scaling: Feel free to halve, double, or scale this recipe as desired.