Photo: Iain Bagwell
YieldsServes 8 (serving size: 2 pieces)
AuthorPriti Malhotra, Los Gatos, CA,
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.

Mini Peppers Filled with Goat Cheese and Asparagus