Tiny bell peppers make great appetizers. They can be roasted on the grill like a green chile. This adds a charred flavor to the peppers. These can be made during grilling fish or chicken as a great start to the meal.
We received parsley in the CSA share this week and it will work well with goat cheese to fill the peppers. Goat cheese can be purchased at the grocery store or a local one at the Farmers Market that includes a chile flavor to add the extra punch. Enjoy!
Four Tiny Bell Peppers
2 oz Goat Cheese
Small bunch of parsley, chopped away from the stem
Small bunch of chives, diced
1 Clove of Garlic, diced
Add the peppers to a grill and roast for 5 minutes on each side. The pepper should be black as it is charred. Place the peppers in a bowl and cover with plastic wrap. This will create steam and allow the skins to be removed more quickly. Leave them in the bowl for about five minutes, then remove the skin of the peppers. Cut the top off the pepper off and open.
Mix the cheese, herbs and garlic together and add salt and pepper. Add the cheese mixture to the top of the pepper and roll back together.
Amy Hetager, CSA Blogger