In a small bowl, mix together the goat cheese, Parmesan, 1 tablespoon olive oil, and a dash of salt and pepper. Drain peppers from pickling liquid for a few minutes. Dippable Cinnamon Sugar Puff Pastry Squares, When making this appetizer, I highly recommend using, If you’re a fan of goat cheese, be sure to check out. Arrange the stuffed mini peppers on a broiler-safe rimmed baking sheet. If desired, drizzle balsamic reduction on top or serve with balsamic … (Read more...), BLOG | VIDEOS | SERVICES | RECIPE INDEX | PRIVACY, Copyright Andrea's Cooktales 2016-2017 | Design by Oh Simple Joys Design Studio. Fill peppers with goat cheese. Yesssssss! And even now that we know better, you still might catch one of us giving an otherwise delicious dish a skeptical side-eye. On another baking sheet, toss together the chopped kale, maple syrup, 1 tablespoon olive oil, and a heavy dash of salt and pepper. Cut the goat's cheese into 6 parts. Especially surprising was a tasty little appetizer that all three of us loved: goat cheese stuffed Peppadew peppers topped with a balsamic reduction. Subscribe to get easy entertaining eats right to your email. Your email address will not be published. This blog is about storytelling from the kitchen and the dinner table. Evenly fill with the cheese mixture. I’m a believer that the best stories are shared and the fondest memories are made in the kitchen, at the dinner table, and surrounded by food. Those familiar with this little food blog probably know how much I enjoy sweet hors d’oeuvres, so the fact that I’ve got a sugarless appetizer already hidden up my sleeve is monumental. Bake for 15-20 minutes or until the cheese is hot and just barely browned on the top. This blog is about storytelling from the kitchen and the dinner table. I bet these would also pair well with a berry style sauce (something that’s often served with jalapeno poppers). Preheat oven to 400 degrees. Preheat oven to 400 degrees. Tender sweet mini peppers filled with the pleasantly fresh (yet lightly tangy!) Please try again. Add a piece of the cheese to each Pepper half. Arrange cut peppers on prepared baking sheet. 6. broil 6 inches below the heating element until the cheese is golden brown, about 3 minutes. flavor of Joan of Arc Goat® Cheese. Place peppers on a baking sheet and roast for 5 to 8 minutes or until slightly soft. Serve stuffed peppers immediately. Need I say more? 1 tablespoon balsamic. Only I might eat the whole platter instead of sharing with my guests! Read the disclosure policy. Add some balsamic vinegar to the hollowed out pepper, don't go too crazy with it. I’m a believer that the best stories are shared and the fondest memories are made in the kitchen, at the dinner table, and surrounded by food. Cook until soft then add the balsamic. Keep a close eye on them! Welcome to Andrea’s Cooktales. And by “demand” I mean that I begged them to let me. Page has affiliate links. If desired, drizzle balsamic reduction on top or serve with balsamic reduction as a dipping sauce. Next, flip the peppers so that the cut side is up. For best presentation, avoid overfilling peppers and try to keep the rims of the peppers clean of goat cheese (see above photos for an example). I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. I just love it when a plan comes together. Serve stuffed peppers immediately. While peppers bake and cool, add Joan of Arc® Goat Cheese to a medium bowl and use a fork to break it apart so that it's in small crumbles. Plate the peppers and top with the mushrooms and kale. 6 to 8 peppers (Anaheim, Pablano, or large Jalapeño) - cut in half lengthwise and seeded, 1/2 bunch of kale - stems removed, chopped. Really good with honey goat cheese. Place peppers on a baking sheet and roast for 5 to 8 minutes or until slightly soft. Add the mushrooms with a heavy dash of salt and pepper. Will have to try! This is huge considering that I don’t think either of us would have been down for this dish as little as five years ago. These peppers are going on our holiday appetizer list! There was an error submitting your subscription. Old habits really do die hard. Thankfully a little time and wisdom has made us more adventurous, because at this point, I don’t think I can imagine our holiday plans without these delicious mini peppers filled with Joan of Arc Goat Cheese. Let goat cheese sit out for an hour. Use a spoon to fill each cooled pepper half with goat cheese. I created this recipe to use them all up as an end of summer treat, but these can actually be made all year from any peppers you find at the farmers market or grocery. We’ve both been expanding our taste palettes as we get older, and I think that really helped us enjoy the true star of this appetizer: the pleasantly fresh (yet lightly tangy!) And by “begged” I mean I simply listed the ingredients and they were so totally on board with the idea that sharing these stuffed peppers with them seemed like the right thing to do. When I came back with the rest of the barbecue, the platter with peppers was gone! And as an added bonus, not only did I adore these stuffed mini peppers, but an old friend of mine did as well. Yum!!!! I made this recipe to use up the mini peppers I had forgotten about and popped two in my mouth – yum! flavor of goat cheese and drizzled with balsamic reduction. ediblexperiments.com/2012/06/goat-cheese-stuffed-peppadew-peppers.html Bake peppers for 5 minutes or until slightly tender. Evenly fill with the cheese mixture. Pipe the goat cheese into each of the peppers, just filling to the top. Take out of the oven and let cool. But, hey, what can I say? 5. Goat Cheese Stuffed Peppers with Balsamic Mushrooms and Candied Kale, ← Apple Pear Burrata Salad with Maple and Cinnamon, Sweet Potato Fig Bake with Brown Butter Bourbon Glaze, Crispy Charcuterie & Smoked Gouda Thanksgiving Stuffing, The Only Thanksgiving Sides You Need On Your Table this Year, Baked Macaroni & Cheese with Pork Crunchies, A Halloween Cocktail Tribute to Alice Cooper. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside. Broil on high 4 minutes on center rack. A few weeks later, while shopping for Christmas dinner, I noticed that Whole Foods had Peppadews in their olive bar. For best presentation, avoid overfilling peppers and try to keep the rims of the peppers clean of goat cheese (see above photos for an example). Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values. Remove peppers from oven and let cool until easy to handle. In a small bowl, mix together the goat cheese, Parmesan, 1 tablespoon olive oil, and a dash of salt and pepper. Hey y'all! Appetizer Recipes 30 minutes or less 5 ingredients or less finger food video. Success! Stuff the cheese mixture into the peppers, then lightly spray them with more oil. Place both the peppers and kale in the oven and let roast for 8 to 10 minutes or until kale is crispy and cheese is bubbly. Drizzle with luscious truffle balsamic … Your email address will not be published. Now check your email to confirm your subscription. Take out of the oven and let cool. This is the ultimate appetizer that does a great job of mixing end of the summer produce with couple of earthy, hearty colder season garnishes - mushrooms and kale. Dunk tops in panko breadcrumbs. We have plenty of friends who don’t share my sweet tooth, so these little babies are sure to come in handy for all the house parties I’m looking to throw this year. 104kcal | Fat: 6g | Saturated fat: 4g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 127mg | Carbohydrates: 6g | Fiber: 1g | Sugar: 4g | Protein: 5g | Vitamin A: 2070% | Vitamin C: 72.4% | Calcium: 44% | Iron: 0.8%. Wash and thoroughly dry mini peppers. Serve warm or at room temperature. Welcome to Andrea’s Cooktales. While the peppers and kale are cooking, prepare the mushrooms. We have lots of random peppers growing in our garden this time of year. You are really just heating the goat cheese … Will make these again. Hey y'all! Because, yes, it was only five short years ago that both an old friend of mine and I would have been crazy enough to turn our noses up at delicious goat cheese and mini peppers. Transfer mixture to piping bag. Plus, I’m already obligated to make this again, bcecause our neighbors demanded that I whip up a batch for them. Cut each pepper in half and cut out any flesh and seeds so that the cavities are clean.