Mini Peppers Filled with Goat Cheese and Asparagus
Photo: Iain Bagwell
For easy entertaining, set out this elegant, quick appetizer created by Sunset reader Priti Malhotra of Los Gatos, California. Serve it with a crisp wine like Sauvignon Blanc.
How to Make It
Step 1
1
Preheat broiler with rack set in top third of oven.
Step 2
2
Toss peppers and asparagus in 1 tbsp. oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes.
Step 3
3
Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.
Step 4
4
Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.
Ingredients
8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded
8 ounces asparagus spears, ends trimmed, chopped
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Pinch red chile flakes
1/2 cup fresh goat cheese
Directions
Step 1
1
Preheat broiler with rack set in top third of oven.
Step 2
2
Toss peppers and asparagus in 1 tbsp. oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes.
Step 3
3
Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.
Step 4
4
Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.
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