Goats cheese & hot sauce stuffed peppers

Posted by petra08 on September 18, 2017 · 21 Comments 

It is full on chilli harvest time here at the moment. We only have a small greenhouse so I carefully selected the chillies I really wanted. At the moment we have some amazingly hot chillies. Yesterday was the first day I picked a Carolina Reaper and a Bhut Jolokia for a very hot version of the Heatonomy Reaper Hot Sauce Range. The sauce has all the Heatonomy flavor but an intese chilli heat. It is absolutely a borderline heat level for me and it is time to use my gloves.

 

 

Another chilli I wanted quite a lot of was habaneros. We had a great crop last year and I was keen on growing some more this year.

I bought seeds. They grew big, strong plants and I was so excited, it was heading for a bumper crop. The chillies formed and I thought they might start out different but as they grew and matured it became painfully obvious that they were not habaneros.

 

 

I thought they might be jalapenos and contacted the seed company and it turned out that they are very sweet little peppers. They are in fact so sweet I think they are going on to minus on the Scoville scale.

The peppers are small, they fit in the palm of my hand and I have so many of them I am constantly thinking of how to use them.

A friend invited us over for dinner and I thought it was a great opportunity to make an appetizer, using my peppers.  I used what I had in the fridge and I picked some beautiful dark cherry tomatoes from the greenhouse.

I roasted my stuffed peppers but they are delicious raw if you prefer.

 

Goats Cheese Stuffed Peppers

preparation time 15 minutes 

cooking time 15-20 minutes 

oven 160C or 320F

serves 4 as an appetizer

Ingredients

• 8 small sweet peppers, cut in half lengthwise and de seeded
• 1 dl or 1/2 cup goats cheese, or any soft cheese
• 1/4 red onion, chopped fine
• 1 tbsp chopped coriander
• 1 tbsp chopped parsley
• 1 tsp hot sauce, more if desired
• salt and pepper to taste

Garnish 

• 16 small cherry tomatoes, or 8 cherry tomatoes cut in half

Mix the goats cheese with the onion, herbs and hot sauce. Taste with salt and pepper.

Stuff the peppers and add a tomato on top.

Place in the oven for 15-20 minutes and serve straight away.

 

 

 

The peppers are delicious raw as well but roasting them brings the flavors together and the melted goats cheese was delicious.

 

I didn’t get my habaneros but I am currently eating a lot of peppers and this was a great way to share them.

As it is a party I am also bringing them to Angie’s Fiesta Friday. I try to arrive early but somehow time runs away and I am arriving late as no week is the same without popping in! Come and join us, have a look and get tempted by some amazing food created by the nicest bloggers around!

 

 

 

 

 

 

 

 

 

 

Filed under Allotment/Veg, Amuse bouche, Cheese, Goats cheese, Herbs, Home made produce, Hot Sauce, Onion, Pepper, Recipe, Side dish, Snack, Starter, Tomatoes · Tagged with Goats cheese stuffed pepper, stuffed pepper