cheese & herb mini sweet peppers
An easy appetizer. I've made them with cream cheese, shredded cheddar, basil and prosciutto as well (I'm a cream cheese junkie!).
prep time
25 Min
cook time
10 Min
method
---
yield
Makes 30 servings.
Ingredients
- 30 - red, yellow, & orange mini sweet peppers
- 18 ounces semi-soft goat cheese (chevre)
- 1/4 cup snipped fresh chives, tarragon, basil, or thyme
- - fresh basil leaves
How To Make cheese & herb mini sweet peppers
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Step 1Preheat oven to 350°F. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds; set aside. In a small bowl combine goat cheese and snipped herbs. Spoon cheese mixture into prepared pepper. Arrange filled peppers close together on a baking sheet. Bake for 8 to 10 minutes or until cheese is heated through and peppers are crisp-tender.
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Step 2Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape. Garnish with fresh basil leaves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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