Mini-Peppers With Herbed Goat Cheese: The Perfect Baked Or Grilled Addition To Your Summer Cookout

June 30, 2020

 

 



Do you ever see those packages of mini sweet peppers at the grocery store and wonder what you could do with them? Look no further, I have the perfect recipe!

 

Peppers do bother some people, partly due to the fact that they are in the nightshade family. Common nightshade foods include peppers, white potatoes, tomatoes, and eggplant. There is a compound in these foods that can cause inflammation in some individuals. If not a severe reaction, healing "leaky gut" can often allow better tolerance to these and other potential food sensitivities. The cheese used here is goat cheese, which is much easier to digest than cow milk cheese. Many people who are sensitive to dairy, can tolerate a little goat cheese (sheep cheese too…like delicious manchego.) If you suspect you have food sensitivities, you should consider working with a functional medicine physician to do an elimination diet, and possibly food allergy testing. There is no one-size-fits-all diet, but there is a best for YOU way of eating. For myself, I discovered a few things that cause symptoms, and a few things that can be tolerated in moderation along with digestive enzymes. Peppers are a moderation food for me, and this recipe is so worth it. Let me help you tailor your own plan! 

 

This recipe would be a colorful addition to a 4th of July Cookout, with whoever your quarantine crew happens to be! My favorite way is the baked version because it browns the cheese a bit, but if you already have the grill on, grilling would be another tasty way to cook these. Both methods below.  

 

Ingredients: 

  • 1 pound Mini Sweet Peppers

  • 1 Tablespoon Olive Oil

  • Kosher Salt & Freshly Ground Black Pepper

  • 1 (4 Oz. Size) Log of Goat Cheese

  • Minced Fresh Rosemary

  • Minced Fresh Thyme

  • Maldon Smoked Sea Salt Flakes
     

Instructions for Baking:

  • Preheat oven to 425 F. 

  • Cut stems off peppers, slice in half lengthwise, and remove inner ribs/seeds. Place halved peppers on large rimmed baking sheet and drizzle with olive oil, toss to coat evenly. Sprinkle with a bit of kosher salt and freshly ground black pepper.

  • Place peppers cut-side down on baking sheet. Bake for 10-15 minutes until starting to soften. Remove peppers from oven, carefully flip over and fill each one with a bit of goat cheese. 

  • Sprinkle the top of the goat cheese with the fresh rosemary and thyme. Place back in oven for another 10-15 minutes. When they are done, the peppers will be softened and the cheese golden on top. Once they are done, add a finishing sprinkle of Maldon smoked sea salt flakes on each one. These particular Maldon flakes are so tasty and add a nice crunch. It's worth the search for them. Serve warm. Enjoy! 

 

Instructions for Grilling:

  • Heat grill to medium-high. 

  • Cut stems off peppers, slice in half lengthwise, and remove inner ribs/seeds. Place halved peppers on large rimmed baking sheet and drizzle with olive oil, toss to coat evenly. Sprinkle with a bit of kosher salt and freshly ground black pepper. 

  • Place peppers cut-side down on cleaned and oiled grill grates. Grill until starting to soften and slightly browned. Will only take a couple of minute on each side. Keep turning over until they are browned to your liking. Remove peppers from grill, carefully flip to cut-side up and fill each one with a bit of goat cheese. 

  • Sprinkle the top of the goat cheese with the fresh rosemary and thyme. Add a finishing sprinkle of Maldon smoked sea salt flakes on each one. These particular Maldon flakes are so tasty and add a nice crunch. It's worth the search for them. Serve warm. Enjoy! 

     

     

     

     

     

     

     

     

     

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