Goat Cheese Stuffed Cherry Peppers
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
6-8 fresh cherry peppers (also called pimiento or pimento peppers), halved lengthwise and seeded
1/2 cup goat cheese
1/4 cup skim-milk ricotta cheese
kosher salt and freshly-ground black pepper, to taste
Makes: 4 Appetizer
Preheat the oven to 375 degrees. In a bowl, mix together the goat cheese and the ricotta, until well combined. Season with the salt and pepper, to taste. Spoon the goat cheese into the cherry peppers, mounding the cheese up a bit. Arrange the stuffed peppers onto a sheet pan and roast for 5-7 minutes, until the cheese begins to turn golden brown. Turn on the broiler, and cook for another 1-2 minutes, watching the peppers carefully so that they don’t burn, until the cheese begins to just bubble. Serve warm.
If you can find honey goat cheese, try it. The hint of sweetness adds a nice balance to the heat of the peppers. If not, plain goat cheese will still be delicious!