Nickel Allergy Friendly Stuffed Mini Peppers with Herbed Goat Cheese
Total time35 min
Prep time15 min
Cook time20 min
4.8(14)
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Learn more →Ingredients
4 servings
- 1 lb mini sweet peppers (about 16–18 peppers)
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 6 oz goat cheese, softened
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- 1 tbsp fresh parsley, roughly 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. Arrange the halves cut-side up on the prepared baking sheet, drizzle with 1 tbsp olive oil, and season with the salt and black pepper.
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