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Crunchy Pesto and Goat Cheese Stuffed Mini Sweet Peppers
These delightful mini sweet peppers are filled with a creamy pesto and goat cheese mixture, topped with crunchy panko breadcrumbs, and broiled to perfection. Serve them as an appetizer for your next gathering or as a flavorful side dish
3
15 min
TOTAL TIME
179
CALORIES
$1.69
PER SERVING
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Ingredients
Directions
8 STEPS
10 min
PREP TIME
5 min
COOK TIME
15 min
TOTAL TIME
1
Preheat the broiler of your oven
2
In a small bowl, mix together the pesto and softened goat cheese until well combined
3
Spoon the goat cheese mixture into a small ziplock bag and cut off one of the bottom corners to create a piping bag
4
Pipe the goat cheese and pesto mixture into the hollowed sweet peppers, filling each one evenly
5
Dip the tops of the filled peppers into the panko breadcrumbs, gently pressing to ensure the breadcrumbs stick
6
Arrange the stuffed peppers in a metal grilling stand or baking sheet lined with aluminum foil
7
Place the peppers 2-3 inches under the broiler and broil for 4-5 minutes, until the panko breadcrumbs are golden brown and the edges of the peppers start to blacken
8
Carefully remove the stuffed peppers from the oven and serve immediately
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Health Info
Macros
8g
CARBS
12g
FAT
9g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
TREE NUTS
WHEAT
