Meaty peppers, creamy goat cheese, and a hint of lemon is sure to be a hit at any gathering. These are easy to make and with chives or parsley as a garnish, the colors are perfect for a holiday party.
Stuffed peppers can both be delicious and an appealing appetizer. The delicate body is perfect for holding different types of fillings for a variety of finger foods. I’ve used a combination of piquillo peppers which have a beak shape, and round sweet and spicy cherry peppers.
The piquillo pepper is from Spain and you can find them grilled and jared. You simply pull out the pepper from the jar and it’s ready to be stuffed. Quick and easy. The sweet and spicy cherry peppers I found at Trader Joe’s as a substitute for the piquillo when I couldn’t find them. These are also straight from the jar. I actually prefer the sweet and spicy cherry peppers because of their heat and they taste less like bell peppers (which I’m not a fan of).
The cheese can be stuffed into the pepper with a piping bag or, if you don’t have one, a plastic storage bag will work perfectly. I cut off some of the length from the piquillo peppers so that they would hold less filling and would be more bite sized, but this is completely optional and would work fine without the trim. Remember to keep these chilled until ready to serve.
On to the recipe!
- 10 oz goat cheese
- 1/4 cup of finely sliced chives, additional for garnish
- 1/4 cup of chopped fresh parsley
- 1/8 tsp red pepper flakes, additional for garnish
- zest of one lemon
- 2-3 TBSP lemon juice
- 1 Jar of piquillo peppers or sweet and spicy peppers (or a pepper of your choice)
- Combine goat cheese, lemon zest, juice, red pepper flakes, and herbs into a large bowl and mix until well combined.
- Put cheese into a piping bag and squeeze into peppers.
- Garnis 🙂
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