Goat Cheese Stuffed Mini Peppers
Goat cheese stuffed peppers are topped with crispy prosciutto and ready in minutes. The perfect healthy-ish afternoon snack or party appetizer!
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Servings: 6 servings
Ingredients
- 6 Mini bell peppers cut in half & de-seeded
- 4 ounces Goat cheese softened, at room temperature
- 1 Garlic clove minced (or 1 teaspoon garlic powder)
- ¼ teaspoon Paprika
- ⅛ tsp Red chili flakes
- ⅛ teaspoon Black pepper
- ⅛ teaspoon Sea salt
- 1 tablespoon Fresh herbs very finely chopped
- 2 slices Prosciutto finely chopped and cooked till crispy
Instructions
- Cook prosciutto in a saute pan over medium heat until crispy, and slice bell peppers in half and de-seed them. Set both aside2 slices Prosciutto, 6 Mini bell peppers
- Combine goat cheese, dried herbs, minced garlic and fresh herbs in a small bowl. Mix till well combined.4 ounces Goat cheese, 1 Garlic clove, ¼ teaspoon Paprika, ⅛ teaspoon Red chili flakes, ⅛ teaspoon Black pepper, ⅛ teaspoon Sea salt, 1 tablespoon Fresh herbs
- Assemble bell peppers on a serving plate and add a spoonful of the cheese mixture to each half. Top with the crispy prosciutto and garnish with additional minced fresh herbs. Serve immediately or store in an airtight container in the fridge for 1-2 days.
Notes
To bake these goat cheese stuffed peppers, preheat an oven to 400 degrees f. Stuff peppers with cheese mixture and bake for 15-20 minutes, till warmed through and cheese is slightly browned. Top with the crispy prosciutto and serve immediately.
Nutrition
Serving: 2peppers | Calories: 70kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1148IU | Vitamin C: 37mg | Calcium: 31mg | Iron: 1mg
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