Time: 1 hour 15 minutes
Complexity: average
Quantity: 20 stuffed peppers

This appetizer is sure to be a bright and memorable addition to your holiday table. The colorful "light bulbs" of peppers stuffed with goat cheese will captivate guests. Even vegetarians can enjoy this Christmas treat. Adults will have the opportunity to reminisce about childhood, when a variety of treats could be found on the decorated Christmas tree. All you have to do is pull the ribbon that ties the peppers to the "garland."

Ingredients:

• 8 cups cooked popcorn
• 20 mini bell peppers, assorted, with stems (about 450g)
• 450 gr. goat cheese chavrou
• 4 tsp fresh thyme leaves, chopped
• 1 clove garlic, finely grated
• 4 large bunches curly kale, such as Red Russian, stems trimmed, leaving young leaves

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

sweet pepper, goat cheese, kale, thyme, popcorn

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Recipe:

You will need:

10 feet (3 m) of unflavored, unwaxed dental floss; sewing needle; chopstick; pastry bag with a 1/4-inch (0.3 cm) round hole in the tip; 30 feet (9.1 m) of narrow decorative party ribbon, such as curly (1 cm wide); 12 feet (3.7 m) of wider decorative party ribbon (less than 1 inch (2.5 cm) wide); a 24-inch (61 cm) by 6-inch (15 cm) Styrofoam cone; a 12-inch (30 cm) round cake stand covered in gold leaf

Preparation:

Step 1

• Popcorn garland

  
  Thread a 3-meter (10 ft) length of unwaxed, unflavored dental floss through a sewing needle. Tie a knot at one end. Thread the needle through the softer part of the popcorn kernels, not the hard shell (threading through the shell can cause the popcorn to crack). Remove the thread from the needle and tie a knot at the end to create popcorn "beads."
Step 2

• Pepper garland

  
  Using a chopstick, poke a small hole on one side of the pepper, about 1 cm from the base of the stem. Be careful not to poke the other side. Twist the chopstick to widen the hole slightly. Repeat with the remaining peppers.
Step 3
• Stuffing peppersIn a medium bowl, combine the goat cheese, thyme, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper until combined. Transfer to a pastry bag fitted with a 1/4-inch round opening. Gently pipe the cheese mixture into each pepper through the hole made in the bag. Be careful not to overfill the peppers, as this may cause them to crack. Refrigerate until ready to use (this step can be done up to a day in advance).
Step 4
• Separate the kale leaves into small, medium, and large. Starting at the bottom, cover a 24-by-6-inch (61 cm by 15 cm) Styrofoam cone with the largest leaves, stems facing up. Overlap the leaves slightly and secure with a toothpick inserted into the widest part of the stem, leaving about 1 cm (0.5 in) protruding. Continue up the cone in rows, going from larger leaves to smaller ones. The rows and individual leaves should overlap slightly. Continue until you have only the last row left. To form this row, turn the kale leaves stem-side down and cover the top of the cone. Cover any exposed Styrofoam with the remaining leaves. Refrigerate until ready to decorate.
Step 5
• Cut twenty 46 cm long pieces of narrow decorative ribbon. Tie them around the pepper stems in a secure knot.
Step 6
• Wrap the "tree" with 12 ft (3.7 m) of wide decorative ribbon, starting at the bottom and working your way up. Attach the pepper to the wide ribbon on the "tree" by tying a decorative bow with narrow ribbon. The pepper should hang from the wide ribbon, securely tied but still easily untied and removed. Repeat with the remaining peppers, spacing them approximately 6 inches (15 cm) apart on the wide ribbon. To form a garland, secure the twists to the ends of toothpicks for support, adding more if needed. Continue until the tree is covered with peppers on all sides. Decorate with a popcorn garland. Carefully transfer to a 12 ft (30 cm) round cake stand covered in gold foil.

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