| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 10 sweet mini multi-colored peppers (about 8 ounces)
- Kosher salt and cracked black pepper
- 6 ounces goat cheese
- 1/4 cup ricotta cheese
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
- Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
- Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 91 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 121 mg |
Reviews
Simply delicious! Presentation is lovely!
DX
My company loved these! Was asked for the recipe. They are so easy and tasty! And they look pretty too
These peppers were phenomenal! I made them just as listed and all of them went in the first 5 minutes of putting them out. Peppers are so very sweet – an excellent pairing w/the goat cheese – you can always add a little heat for a kick to the cheese if you want a little kick but these are good just as they are! Thanks Kelsey!