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Mini Peppers Filled with Goat Cheese and Asparagus

Serves 8 (serving size: 2 pieces)

Total Time
25 mins

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.

su-Mini Peppers Filled with Goat Cheese and Asparagus

Photo: Iain Bagwell
 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
Step 1

Preheat broiler with rack set in top third of oven.

Step 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

Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.

Step 4

Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 100Calories from Fat 71
% Daily Value *
Total Fat 7.9g13%

Saturated Fat 3.5g18%
Cholesterol 11mg4%
Sodium 168mg8%
Total Carbohydrate 4.1g2%

Dietary Fiber 1.4g6%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.