Mold Detox Friendly Gluten Free Goat Cheese Stuffed Mini Peppers
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Learn more →Ingredients
6 servings
- 1 lb mini sweet peppers (about 24 peppers)
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the filling
- 8 oz goat cheese, softened
- 2 oz cream cheese, softened
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Halve each mini pepper lengthwise and remove the seeds and any white ribs with a paring knife. Arrange the halves cut-side up on the prepared baking sheet, drizzle with the olive oil, and season with the salt and black pepper.
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