Washington's Green Grocer was going to contain mixed bell peppers. I had planned on making stuffed peppers of some sort, hopefully a vegetarian one. Then I got my box and found these tiny beauties inside.
They don't exactly scream out, begging to be made into a main dish, so an appetizer seemed to be the way to go. I had seen a recipe for stuffed baby bells once, but the only ingredient I had was the baby bell peppers, so I just decided to wing it, and this is what I came up with.
The peppers are stuffed with a mixture of herbs, shallots and goat cheese. They're then roasted until soft and slightly blackened on the bottom and then enjoyed while still a bit warm. I took these to a playdate as treats for the mommies and they were a big hit.
1 pint of baby bell peppers
4 oz. goat cheese
1 T. minced mixed herbs -use your favorites-I used thyme and rosemary
1 T. minced shallot
olive oil for drizzling
Preheat your oven to 400 F. Wash and dry the peppers. Cut a slit down the center of each, lengthwise and remove seeds (the tops just popped off when I did this).
In a bowl combine goat cheese, herbs and shallots. Stuff into peppers and place onto a baking sheet LINED WITH FOIL (very important if you don't want any of the excess goat cheese to roast itself permanently into your sheet...which I may or may not have done myself....). Drizzle with olive oil and roast for 12-15 minutes or until the peppers are soft and the cheese has melted. Let cool about 5 minutes.