Thursday, September 29, 2011

Sweet Mini Peppers with Goat Cheese and Gorgonzola

I love it when company joins us for dinner!  It brings good people and lively conversation around our table. The menu does not have to be fancy. For this meal, we just had some potato, kale and sausage soup and glazed roasted vegetables. One thing that makes a meal seem company-worthy is that having a great appetizer. I just love making some nice little nibbles for people to enjoy as I am putting the finishing touches on dinner. It can make a simple meal seem fancy. Sweet mini peppers stuffed with Goat Cheese and Gorgonzola made a wonderful starter!
This little appetizer  is so full of flavor and color. It added a lot of pizazz to our rather thrown together meal yet  these little goat cheese stuffed peppers are  very simple to make!

 Sweet mini peppers are great raw as a snack and have lots of potential as appetizers. They can be used in all kinds of recipes.  I love to get these little sweet peppers whenever they go on sale. They can be rather expensive at full price but they are often a special deal at my market.

The goat cheese adds a mellow, creamy goodness while the gorgonzola gives it a bit of tangy bite. I love these two together, alth0ugh if you cannot get gorgonzola, you could subsitute extra sharp cheddar.

Sweet mini peppers with Goat Cheese and Gorgonzola

About 30 mini Sweet Pepper
About 4 oz. Goat cheese
About 4 oz. Gorgonzola crumbles
Olive oil

1/4 cup sharp cheddar, for garnish, optional

Wash the peppers and cut a slit from stem to bottom tip, leaving the stem end on. If needed, cut around the stem a little to loosen up. Wash and scoop out seeds if there are any. Another option, especially if the peppers are larger, is to simple cut the peppers in half and fill each half.

Place goat cheese in a bowl, slightly heat in microwave or let come to room temp to soften. Add gorgonzola crumbles. Blend well.

With a tiny spoon, fill the pepper with cheese mixture.

If desired, particularly if you are using pepper halves, you may sprinkle with a bit of grated sharp chedder cheese.

Cover baking sheet with foil and spray or brush with olive oil. Rub a bit of oil on stuffed peppers.

Place in 375 oven for about 6-7 minutes until heated through and beginning to brown.

Let cool a bit before serving, chees can be very hot!

Makes 10 appetizer servings of 3 each.

I love it when my daughter joins us for dinner!
She is the artist who paints the pictures around our home.
Ranger is a welcome guest


  1. I need to make this NOW. Love mini peppers, ESPECIALLY, when they are stuffed with my two favorite cheeses!! You are a smart one :)

  2. Take it from me: THEY WERE TASTY!!!!

    Thanks Denise!

    <3 Lauren

  3. What a delicious dish.....and how nice to have company over!

  4. Oooh,I love goat cheese! And I have some small poblanos lying around that need using, so I might try this out. Thanks for sharing!

  5. MMmm, I love poblanos. Let me know how it turns out, I have only tried this with sweet peppers but sounds great, Poblanos are pretty mild and have such a great flavor!

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