Mini Peppers Filled with Goat Cheese and Asparagus

Photo: Iain Bagwell

For easy entertaining, set out this elegant, quick appetizer created by Sunset reader Priti Malhotra of Los Gatos, California. Serve it with a crisp wine like Sauvignon Blanc.

Yield: Serves 8 (serving size: 2 pieces)
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 71%
  • Protein: 4.1g
  • Fat: 7.9g
  • Saturated fat: 3.5g
  • Carbohydrate: 4.1g
  • Fiber: 1.4g
  • Sodium: 168mg
  • Cholesterol: 11mg

Ingredients

  • 8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded
  • 8 ounces asparagus spears, ends trimmed, chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Pinch red chile flakes
  • 1/2 cup fresh goat cheese

Preparation

  1. 1. Preheat broiler with rack set in top third of oven.
  2. 2. Toss peppers and asparagus in 1 tbsp. oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes.
  3. 3. Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.
  4. 4. Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.
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