Grilled Mini Sweet Peppers with Goat Cheese
Grilled Mini Sweet Peppers with Goat Cheese – where little peppers are grilled until softened and charred, and then filled with tangy goat cheese. A sprinkling of fresh herbs and smoked sea salt finishes them off! Watch the video!
I’m pretty sure that our family has been helping to sustain the mini sweet peppers market in our little corner of the world. I wouldn’t even want to take a guess at how many of these little charred veggies we’ve consumed this summer. They’re addictive, I tell you!
Grilled Mini Sweet Peppers with Goat Cheese. Prepare to be amazed by this simple, delicious grilling recipe!
* I created this recipe for the Food & Friends section on The Pioneer Woman’s site where I’m a contributor.
Our family’s craze for grilled mini sweet peppers with goat cheese all started on Mother’s Day this year.
Blake always plans a special grilled meal for me, usually involving some kind of surf and turf combination. I usually plan the majority of the menus around here, so this is extra fun for me – to sit back and relax, and to enjoy a few new recipes that are all a complete surprise.
This year’s Mother’s Day menu consisted of mint julep grilled shrimp and herb-grilled steaks, which were great. But the side of grilled mini sweet peppers with goat cheese absolutely stole the show.
A few more favorite grilled recipes for you: Easy Grilled Pork Chops are quick and tasty – we make this recipe nearly weekly. And this Farmers Market Grilled Flatbread Pizza and Grilled Vegetable Salad are entertaining favorites!
We most often serve these grilled peppers straight from the rimmed baking sheet, super casual, but when we want to have a bit more civilized presentation we arrange them on a nice platter.
These grilled peppers filled with creamy, tangy goat cheese have been a HUGE crowd pleaser this summer, always the first dish to disappear at gatherings. I’d love to hear back from you if you make these!
- 1 pound mini sweet peppers
- 1/2 tablespoon olive oil
- kosher salt
- freshly ground black pepper
- 4 ounces goat cheese log
- minced fresh rosemary
- minced fresh thyme
- Maldon® smoked sea salt flakes
- Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled.
- Cut stems off peppers, then slice peppers in half length-wise and remove inner ribs and seeds. Place halved peppers on large rimmed baking sheet and drizzle with olive oil, folding to coat evenly. Sprinkle with a bit of kosher salt and freshly ground black pepper. Fold and repeat.
- Place peppers cut-side down on hot grill grates. Once the peppers are charred to your liking, flip to grill the other side of the peppers. Each side should only take a couple minutes. When peppers are done, remove them to the rimmed baking pan, cut-side up - or to a platter for a nicer serving presentation.
- Using a small knife or spoon, add a bit of goat cheese to the center of each grilled pepper half. Sprinkle peppers with fresh rosemary and thyme, plus a nice amount of smoked sea salt flakes. Some of the salt flakes can be rather large, so lightly crunch them between your finger tips as you sprinkle, if desired. I've found that our family likes to get plenty of pops of smoked salt in their bites, so I tend to sprinkle fairly generously. Serve warm or at room temperature.
To oil the grill grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 426mgCarbohydrates: 7gFiber: 3gSugar: 5gProtein: 6g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
I created this recipe for the Food & Friends section on The Pioneer Woman’s site where I’m a contributor.
Thank you to Inspo for their help in creating this video.