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Mini Peppers Filled with Goat Cheese and Asparagus





Yields
Serves 8 (serving size: 2 pieces)



Total Time
25 mins

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.

su-Mini Peppers Filled with Goat Cheese and Asparagus




Photo: Iain Bagwell
 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
Step 1
1

Preheat broiler with rack set in top third of oven.

Step 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.

Step 3
3

Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.

Step 4
4

Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories100
% Daily Value *
Total Fat 7.9g11%

Saturated Fat 3.5g18%
Cholesterol 11mg4%
Sodium 168mg8%
Total Carbohydrate 4.1g2%

Dietary Fiber 1.4g5%
Protein 4.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.