Stuffed Bell Peppers with Goat Cheese

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 91, total fat 7 G., saturated fats 4 G., proteins 4 G., carbohydrates 3 G., fiber 0 G., cholesterol 17 mg, sodium 121 mg, sugar 1 G.

For this appetizer, you'll need miniature bell peppers, preferably in different colors for a striking presentation. Fill them with savory goat cheese and thyme, sprinkle with breadcrumbs, and bake until crispy. This appetizer is perfect for any occasion, whether a house party, a buffet, or a holiday table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 multi-colored sweet mini peppers (about 200 g)
180 gr. goat cheese
1/4 cup ricotta
1 tbsp chopped fresh thyme leaves
0.5 tsp panko breadcrumbs
2 tablespoons melted unsalted butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, goat cheese, ricotta cheese, thyme, panko breadcrumbs

Cooking the dish according to the recipe:

Preheat the oven to 200°C. Cut each pepper in half lengthwise, stem and all. Remove the membranes and seeds and discard. Sprinkle the peppers with salt and black pepper and place in a 20x20 cm baking dish.
Beat the goat cheese and ricotta with a hand mixer until fluffy, about 2 minutes. Add the thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust the seasoning if needed. Fill each pepper halfway with 2 teaspoons of the cheese mixture and smooth the surface of the filling with a small spatula.

Put it down breadcrumbs Place the peppers in a small bowl. Drizzle with butter and toss to coat. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden brown, 15-20 minutes.

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