Mini Peppers Filled with Goat Cheese and Asparagus

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.