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Cheese Stuffed Peppers
Servings = 2 | Serving size =1 pepper
This recipe can be multiplied by 2, 3, 4.
This recipe does not make very good leftovers.
| 2 | peppers (yellow, red, or orange) |
| 2 ounces | goat cheese |
| 1/4 cup | cilantro leaves |
| spray olive oil |
Preheat the oven to 325°F.
Place the peppers in the oven and roast for about 20 - 25 minutes. Turn the peppers about 1/4 turn about every 5 minutes so that they roast evenly on all sides.
While the peppers are cooling place the goat cheese in a bowl and add the chopped cilantro. Mix together until well blended.
Remove and let cool on the counter. Slice lengthwise and remove the seeds.
Place 1/4 of the goat cheese mixture inside each half of the roasted pepper. Fold over and press slightly so that the cheese flattens out inside the pepper.
Preheat the oven again to 325°F. Place a medium skillet in the oven and when hot spray lightly with olive oil. Add the peppers and return the pan to the oven and cook for about 7 - 10 minutes until they are hot and serve.
Nutrition Facts
Serving size: 1 pepper | Servings 2
Calories 108 | Calories from Fat 54
Amount Per Serving (% Daily Value)
Total Fat 6g (10%) | Saturated Fat 4g (21%)
Monounsaturated Fat 1g | Trans Fat g
Cholesterol 13 mg (4 %) | Sodium 109 mg (5 %)
Total Carbohydrates 8g (3%) | Sugars 4g
Dietary Fiber 3g (11%) | Protein 7g
Vitamin A 21% | Vitamin C 221 % | Calcium 6% | Iron 6%
Vitamin K 19 mcg | Potassium 305 mg | Magnesium 21 mg
"Some writers say the leaves [cilantro] are used for seasoning, but this statement seems odd, as all the green parts of the plant exhale a very strong odor of the wood-bug, whence the Greek name of the plant."
-Vilmorin-Andrieux, 19th Century Writer
The refrigerator light goes on...
This is a quick and simple and so tasty side dish for any spicy meal. Almost any herb will do -- if you’re making Spanish food, use thyme and oregano or for Southwestern or Mexican the cilantro works great. Basil is fantastic as well.
