Whipped Goat Cheese Stuffed Mini Peppers
![Shanthi Appelo](https://cdn.sanity.io/images/ruord509/production/cbd441abfe6b89a06d4ff683b33226e1481fe3c8-188x188.jpg?w=3840&q=75&fit=clip&auto=format)
| 1 min read
![Stuffed peppers](https://cdn.sanity.io/images/ruord509/production/ff20f02b8968776d263a9dbd49ced2cd0088bb6c-600x300.jpg?w=3840&q=75&fit=clip&auto=format)
Serving Amount
Ingredients
16 ounce mini bell peppers, halved, seeds removed
4 ounce goat cheese
5 ounce Greek yogurt
1 tbsp olive oil
2 green onion stalks, white and green separated and chopped
2 garlic cloves, finely minced
Salt and pepper to taste
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
On a sprayed sheet pan, roast halved peppers for 20-25 minutes, or until lightly charred and soft.
Step 3
Meanwhile, make the goat cheese filling. Over medium-low heat in a small pan, heat olive oil and sauté the green onion whites and garlic.
Step 4
In a food processor or blender, add goat cheese and Greek yogurt. Add the olive oil mixture along with salt and pepper to taste. Blend.
Step 5
Fill the peppers and top with the reserved green onion greens.