Categories: Appetizers

Ingredients

• 16 fresh cherry peppers
• 1/4 cup olive oil
• Kosher salt
• 8 oz. creamy goat cheese, at room temp
• 4 scallions (green and white parts), thinly sliced
• 3 tbsp. pine nuts, toasted
• Grated zest and juice of 1/2 large lemon

Directions

1. Preheat the oven to 375. Prepare the peppers: Lay each pepper sideways on a flat surface and cut off the top so it’s like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use the paring knife or a small spoon to scoop any seeds from inside the pepper. In a large bowl, toss the pepper tops and bottoms with 2 tbsp. olive oil and 1 tbsp. salt. Heat a large saute pan over medium heat. When it is hot, drop in the pepper tops and bottoms and cook until they are browned and slightly wilted, 3-5 minutes. Tilt the pan so the peppers spill out onto a baking sheet. Set aside to cool.

2. Prepare the filling: Use a rubber spatula to spread the goat cheese over the bottom and up the sides of a medium bowl so that you can season it evenly. Sprinkle 1 tbsp. salt, the scallions and the pine nuts all over the cheese. Mix to blend. Taste to make sure the flavors are balanced.

3. Fill and bake the peppers: Use a small spoon to stuff the peppers with the cheese mixture and then arrange them on a baking sheet with room between them. Bake until the filling is hot in the center, 8-10 minutes.

4. Make the dressing and finish the dish: In a small bowl, whisk together the lemon zest, lemon juice, and remaining 2 tbsp. olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top the peppers with the reserved tops. Serve immediately.

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