Citric Acid Free Stuffed Mini Bell Peppers with Goat Cheese
Total time35 min
Prep time15 min
Cook time20 min
4.8(12)
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Learn more āIngredients
6 servings
- 1 lb mini sweet bell peppers (about 18ā20 peppers)
- 1 tbsp olive oil
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the filling
- 8 oz goat cheese, softened
- 3 oz cream cheese, softened
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- Ā¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 tbsp honey (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large baking sheet with parchment paper.
- 2
Halve each mini pepper lengthwise with a paring knife and remove the seeds and any white ribs. 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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