Diets

Mini Pepper Poppers

Small, sweet peppers are roasted and softened while a filling of herbed goat cheese melts into creamy goodness on the grill. The peppers will keep in the fridge up to two hours before grilling.

Small, sweet peppers are roasted and softened while a filling of herbed goat cheese melts into creamy goodness on the grill. The peppers will keep in the fridge up to two hours before grilling.

Servings
16

Ingredients

  • 16 multi-colored mini sweet peppers
  • 5 oz. soft herbed goat cheese
  • 2 Tbs. finely chopped fresh basil
  • 1 small shallot, finely minced (1 Tbs.)
  • 2 tsp. lemon juice

Preparation

1 | Preheat grill to medium.

2 | Slice stem ends from sweet peppers, and scoop out seeds.

3 | Mash together remaining ingredients in small bowl. Season with salt and pepper, if desired. Fill each pepper with 2 tsp. cheese mixture using resealable plastic bag with small hole cut in corner. Coat outside of peppers with cooking spray.

4 | Grill stuffed peppers 3 to 5 minutes, or until just tender, turning with tongs to get grill marks on all sides. Serve with toothpicks.