Roasted and Stuffed Mini Sweet Peppers

Roasted Peppers, Close upThings have been pretty crazy for us since we moved to Seattle. What better way to calm down than by stuffing small peppers with goat cheese and mushrooms and roasting them?

Life has been a little hectic over the last two months. Picking up and moving cross country has been such an exhilarating and amazing experience, but we’re both happy that things have started to settle down. We’ve finally settled on an apartment and a neighborhood of Seattle – Ballard!

Ballard is absolutely incredible, and will provide me with enough resources and inspiration to blog like a mad man. There are plenty of unique and interesting restaurants here, including our favorite: The Walrus and the Carpenter. We’ve already had the best octopus dish we’ve ever tried at the Ballard Oyster House, and live super close to a cupcake shop with incredible sweets.

This is going to be absolutely dangerous.

Close up of Roasted Peppers

With that being said, one of my favorite ‘foodie’ things in Ballard is the Ballard Famers Market. They shut down one of the roads right in the middle of downtown every Sunday, year round. From farmers to brewers (and…cider-ers?) and everything in-between, the market has an incredible variety. If the market is this exciting in the middle of December, I can’t wait to see what it will be like in the summer.

Perfect segue alert: The peppers used in this recipe were purchased at a farmers market here in Seattle! When I saw these mini sweet peppers, I had to pick them up. They are perfect for any small plate, especially if you plan on stuffing them with deliciousness.

Roasted Peppers on a White PlateWhile this recipe looks (and smells) amazing, it is incredibly simple to make. The tanginess of the goat cheese helps to cut through the strong umami flavor of the onion and mushroom mixture, which comes together with minimal fuss. By roasting the peppers, we’re bringing some smokiness and some sweetness to the plate – never a bad thing. I’m a sucker for broiling.

Be sure to give these a try and let me know what you think. You may have some filling left over, depending on the size of the peppers. I can tell you from experience – the filling tastes pretty darn good right off of a spoon.

Some quick tips:

  • If you’re looking to save some time, throw a lid on the filling mixture after you add in the mushrooms.  It will help to steam those down a little faster.
  • Because we’re broiling, I’m not going to try to provide a cooking time. As with anything you broil, simply watch like a hawk to make sure they do not go too far.
  • Don’t worry if the peppers char to fast – a crisp, on-the-raw-side pepper adds some needed texture to the dish.
    Roasted and Stuffed Mini Peppers
    Roasted mini peppers, stuffed with a mushroom, onion, and goat cheese mixture. Warm, hearty, and savory, perfect for a small plate or appetizer during the winter.
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    882 calories
    77 g
    65 g
    47 g
    44 g
    23 g
    1429 g
    759 g
    48 g
    0 g
    20 g
    Nutrition Facts
    Serving Size
    Amount Per Serving
    Calories 882
    Calories from Fat 417
    % Daily Value *
    Total Fat 47g
    Saturated Fat 23g
    Trans Fat 0g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 17g
    Cholesterol 65mg
    Sodium 759mg
    Total Carbohydrates 77g
    Dietary Fiber 23g
    Sugars 48g
    Protein 44g
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    1. 5 Medium-Size Portabella Mushrooms, diced
    2. 8-10 Small Sweet Peppers
    3. 1/2 of a Sweet Onion, diced
    4. 4 Cloves of Garlic, minced
    5. 1 4oz Log of Goat Cheese
    6. 1 TBS Olive Oil
    7. 1 tsp Smoked Paprika
    8. 1 tsp Red Wine Vinegar
    9. Salt and Pepper, to Taste
    1. 1. Heat the oil in a sauté pan on medium heat.
    2. 2. Add garlic to the pan and stir until golden.
    3. 3. Add the onion to the pan, stirring occasionally until onions start to brown.
    4. 4. Add mushrooms, red wine vinegar, smoked paprika, and salt and pepper to the pan. Stir to combine and cook until mushrooms are completely soft.
    5. 5. Move mixture to a medium-sized mixing bowl and add goat cheese. Stir until combined. Taste for seasoning, and add more as needed.
    6. 6. Turn on your oven's broiler, set at the lowest heat setting. Be sure that your oven rack is as close to the broiler as possible.
    7. 7. While the broiler comes to temperature, prepare the peppers. Simply cut off the top and then use your fingers, or a small spoon, to remove as much of the white membrane and seeds as possible.
    8. 8. Time to stuff the peppers. This step will go easiest if you just use your fingers to stuff each pepper. Make sure each one is as full as possible.
    9. 9. Place peppers on a foil-lined baking sheet. Broil on one side until the peppers start to char. Flip the peppers and repeat. When charred, pull from the oven and allow to cool slightly before serving.
    Small Plater

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