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Goat Cheese Stuffed Bell Peppers

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If you’re my friend, you’ve tried these goat cheese stuffed peppers. A simple appetizer hack, I can’t recall when I first threw these delicious and colorful party snacks together. But I can’t be the only one, as I see bags of baby bell peppers stocked at every grocery store in town. In Humboldt County, Cypress Grove goat cheese is also a common staple, a perfect pairing. I’ve added this brightly colored dish to brunch spreads and wine tasting parties. While making turkey burgers the other night, my boyfriend threw a few cheese stuffed peppers on the grill and layered them on our burgers – delish!

By incorporating 1 tablespoon of Pot d’Huile, the batch of a dozen peppers contains 15 mg of THC. If you use all the cheese spread, each pepper will have roughly 1.25 mg of THC each (account for variation in size!). Has micro-dosing ever been so delicious?

A warning, these peppers can be messy! I’ve tried them grilled and roasted and always lost some cheese filling in the process. Here’s my advice: Be okay with messy! Not being a confident griller, I prefer roasting the peppers in my oven, where a baking sheet catches the oozy cheese. If you want to be diligent, save the tops when you’re prepping the peppers; they won’t close back up completely, but propping them against the cheese filled pepper helps contain the filling. They also look even cuter.

Ingredients

12 baby bell peppers (ideally a mix of orange, yellow and red)

6 ounces soft goat cheese

1 tablespoon Pot d’Huile

Freshly ground black pepper

½ teaspoon orange zest (optional)

Preheat oven to 400 F.

Slice the top off each pepper. Using your fingers, pull out the delicate white fleshy interior. Turn the pepper upside down and gently tap on a cutting board to discard seeds. Repeat with each pepper and save the tops if using.

In a small mixing bowl, mix goat cheese, Pot d’Huile and a few grinds of black pepper. If you have citrus handy, I like the addition of some orange zest. Mix.

Fill each pepper with the cheese mixture. Pack completely, using your finger to push the cheese into the pepper cavity. Rest each pepper on a baking sheet, concave side up. Align tops to rest against each pepper as snugly as possible.

Roast in oven for 15 minutes. The peppers should be lightly charred. Remove from oven and allow to cool for a few minutes. Serve and enjoy! Leftover peppers are tasty straight from the fridge as well!

 

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