Mini Peppers Filled with Goat Cheese and Asparagus

Monday, September 3, 2012

    • 8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded $
    • 8 ounces asparagus spears, ends trimmed, chopped
    • 2 tablespoons extra-virgin olive oil, divided $
    • 2 garlic cloves, minced
    • 1 teaspoon chopped fresh rosemary leaves
    • ½ teaspoon kosher salt
    • ½ teaspoon pepper
    • Pinch red chile flakes
    • ½ cup fresh goat cheese


    1. Preheat broiler with rack set in top third of oven.
    2. Toss peppers and asparagus in 1 tbsp. oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes.
    3. Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.
    4. Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.

    Note: Gluten free • 25 mins to make • Serves 8


    Click here for Original Recipe and more Details

    Photo Credit:  Iain Bagwell

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