| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 20 pieces |
Ingredients
- 10 baby bell peppers, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 4 ounces goat cheese, at room temperature
- 3 tablespoons mascarpone, at room temperature
- 1 teaspoon orange zest (from about 1 orange)
- 1/2 teaspoon lemon zest (from about 1 lemon)
- 2 tablespoons chopped chives
Instructions
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
- In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 173 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 25 mg |
| Sodium | 334 mg |
Reviews
These were wonderful, but go easy on the zest and don’t roast the peppers much (if at all). The first time I roasted them the peppers turned a bit mushy when tossed with olive oil, and became flat. Orange zest from a whole orange is super overpowering. I also used honey flavored goat cheese which worked out very well!
Very refreshing but too much citrus flavor. Use less zest and may become 4 stars.
Followed the directions and they came out perfect. So good and so easy!
I’ve made this several times. Once the peppers were too cooked, once to raw, and then just right! Signed, Goldy Locks.
My youngest son picked this out as one of our Christmas appetizers. Raves all around! I bought a big back of mini peppers, so we will be enjoying these till New Year’s!
Great for those on a Keto way of eating. Pretty and delicious!
Next time I’m going to try to raise the rack one notch to get the blistering quicker, and not cook the peppers as much, trying to keep them a little less done (hard with mini peppers). Great, but that was the only complaint I heard was about the peppers being ‘cooked’ and a bit crunchier would be better. But all flavors worked well.
Would you bake them in the oven after you fill them with cheese?