Mini Bell Peppers Stuffed with Goat Cheese

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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3/4 pound mini sweet peppers (1 package, usually 12) or small lipstick peppers

6 ounces goat cheese (1/2 of a 12-ounce log)

1/3 cup low-fat (not nonfat) cottage cheese

3 tablespoons plain low-fat (not nonfat) Greek yogurt

1. Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers – less than 2 inches long – will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven’t softened in 10 minutes, return to oven for another 5.

2. While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.

3. When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.

Yield: Serves 6

Advance preparation: These will keep for 3 days in the refrigerator. Bring to room temperature before serving.

Variation: You can also fill the peppers with herbed goat cheese. To the goat cheese add 1 puréed garlic clove and 1/4 cup finely chopped fresh herbs, such as chives, parsley and tarragon,. Stir in rather than blend in the food processor (so you don’t purée the herbs).

By MARTHA ROSE SHULMAN