If you think ground meat and rice stuffing when you think of stuffed peppers, these peppers will surprise you. Typically, a savory stuffing with some variation of beef and rice is stuffed into green Bell peppers before baking. For this version, I wanted to use Gypsy peppers from our garden. They are only slightly spicy, and can be eaten when they are pale green, or, as here, brilliant shades of orange and red. They are smaller than most of the sweet peppers we get, and can be stuffed whole, or cut in half and filled for appetizer portions. I used a combination of goat cheese, garlic, and herbs, also from our garden..
Garden Peppers Stuffed with Goat Cheese
6 small red and orange sweet peppers (packaged mini peppers will do if peppers don’t grow in your garden!)
8 ounces goat cheese
2 cloves of garlic, diced
6 large basil leaves, chopped
1 Tablespoon chopped fresh oregano
sea salt and freshly cracked black pepper
Preheat oven to 400 degrees. Wash peppers and pat dry before slicing off stem end and removing seeds. In baking dish, pour enough olive oil to spread over bottom of pan. Add peppers, turning to coat and spreading olive oil inside and out with your fingers. Mix cheese and herbs with salt and pepper to taste, then use a small spoon to stuff into peppers. Add a sprinkle of sea salt over top of peppers. Bake for 15 or 20 minutes, or until peppers are fork tender. This is a wonderful light supper when served with a salad, but is also a beautiful addition to grilled meats..