Mini Sweet Peppers Stuffed with Goat Cheese and Spinach
Nutrition
Calories: 130 kcalCarbohydrates: 10 gProtein: 7 gFat: 7 gSaturated Fat: 4.5 gCholesterol: 15 mgSodium: 240 mgFiber: 2 g
Ingredients
- 1 10 oz. pkg frozen chopped spinach, thawed
- 6 oz goat cheese at room temperature
- 2 each Garlic cloves minced
- ¼ cup minced shallots
- ¼ cup Jar chopped pimentos drained (found in the International aisle)
- 1/8 teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 10 oz. pkgs mini sweet peppers (24 peppers), tops and seeds removed
Instructions
- 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- 2. Squeeze all liquid from the spinach. Place on a cutting board and chop even more finely, then transfer to a medium bowl. Add goat cheese, garlic, shallots, pimentos, cayenne, salt, and pepper and mix until thoroughly combined, using a wooden spoon, electric mixer, or your hands.
- 3. Using a small spoon or your fingers, stuff peppers with filling. Arrange peppers on their sides on the prepared baking sheet 1 inch apart.
- 4. Bake peppers until bottoms start to brown and filling is hot, about 16 to 19 minutes. Serve immediately.
- Source: Hannaford fresh Magazine, July – August 2012