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| Recipe Archives |
| Submitted by: Jackie Rocca December 2001 Ingredients: 30 red, yellow and/or orange mini sweet peppers (12 oz.) 18 oz. semisoft goat cheese 1/4 C snipped fresh chives, tarragon, basil or thyme fresh basil leaves Directions: 1. Leaving the stem intact, cur a slit from the stem to the bottom tip of each pepper. Remove seeds; discard. In a bowl, combine goat cheese and snipped herbs. Spoon the mixture in to prepared peppers. 2. Arrange the prepared peppers into a pyramid shape on a small pedestal or platter. Garnish w/ fresh basil. Makes 30 servings. Be sure to use mellow, small sweet peppers and not red-hot-chili peppers for these appetizers. If your in the mood for a toasty-warm treat, just place the stuffed sweet peppers in a single layer on a baking sheet in a 350 degree oven. Bake for 8 to 10 minutes or until peppers are crisp tender. |
| Cheese 'N Herb Mini Sweet Peppers |