Goat Cheese stuffed peppersPosted: January 17, 2010
For our wine party this year, Glenn and Trista made these TO…DIE..FOR stuffed peppers. The dip was SO OVER THE TOP good! Not sure where they got the recipe but I will FOR SURE make it again. Spread it on toasted french bread rounds!
Glenn also added a tbsp or two of pine nuts to the mixture.
1 Tbsp Olive oil
2 Tbsp Garlic, fresh, minced
½ cup Sweet onion, ¼” diced
4 oz Fresh chevre goat cheese
1 Tbsp Fresh cilantro, chopped
1 Tbsp Fresh parsley, chopped
Salt and fresh ground black pepper to taste
Any color peppers tops cut off, centers cleaned out to fill with dip
Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent. Remove from heat and cool to room temperature.
Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste.
Fill pepper cups with goat cheese mixture and bake in a 350 ºF preheated oven for 10 minutes. Remove from the oven and transfer the pepper cups to the center of a serving platter and arrange the toasted bread in a circle around the pepper cups. Serve warm.