Goat Cheese-Stuffed Red Peppers

Red Peppers

These beauties are called Lipstick Peppers. They are sexy, aren’t they? Red, lucious, puckered and ready for a mammoth, sumptuous smootch. And I am, indeed, completely head-over-heels in love with them.  My husband often brings these home from the farm along with a similar variety called Carmen Peppers. Both have more sweet flavor than a basic red bell pepper, though you could easily use bell peppers for this recipe instead.

Just like any person you love, the first thing you’ll want to do to these peppers is change them. (Insert sarcastic emoticon here.) To make these peppers even better than they ever thought they could be, stuff them with the uber-lucious cheese of all cheeses–goat cheese–and serve them alongside a juicy, medium-rare cheeseburger. The goat cheese and peppers are alternately creamy, tangy, and sweet and go perfectly with a savory burger. I love this combination so much, I’ve actually thought of putting the stuffed peppers right on top of the hamburger. Maybe next time. Let’s not go overboard, okay? We’ll want to keep some excitement in the relationship for when things get a little boring later on.

 

 Stuffed peppers before cooking

 

 

 

 

 

 

 

 

 

 

Stuffed Peppers with Hamburger 3

  

  

  

  

  

  

  

 

These peppers would go perfectly with any beef dish, or just eat them by themselves for a great vegetarian meal that is quite filling on its own. Either way, the combination of goat cheese, bread crumbs, garlic, and olive oil makes any relationship palatable.

 

Goat Cheese Stuffed Red Peppers

1 cup fresh bread crumbs

1.5-2 oz goat cheese (I love Belle Chevre)

2 tablespoons olive oil

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 medium red peppers (I use Carmen or Lipstick peppers, but you could use any type of red peppers for this. Just remember that larger red bell peppers will require about twice the filling)

 

Slice peppers in half lengthwise. Remove seeds and ribs.

Mix the rest of the ingredients in a small bowl.

Stuff each pepper not too tightly, but not too loosely (I usually heap the stuffing a bit).

Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.

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