Stuffed Cherry Peppers (or Pimento) Unlike Large bell peppers are great for a couple bite snacks. Their convenient to take hands and can be served at home parties. Peppers pre-cleaned and fried in a pan so that they became softer, but did not greatly lose their shape. For filling soft goat cheese mixed with cedar nuts and chopped green onions. After baking stuffed mini peppers are placed beautifully on a dish and sprinkled with dressing or lemon juice and olive oil. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 fresh cherry peppers
- 1/4 Art. olive oil
- 220 gr cream goat cheese, room temperature
- 4 feathers of green onion, finely chopped
- 3 tbsp. l roasted pine nuts
- Juice and grated zest of half a lemon
Recipes with similar ingredients: sweet pepper, goat cheese, onion green, pine nuts
Recipe preparation:
- Preheat the oven to 190 ° C. Prepare the pepper. Put every pepper sideways on a flat surface and cut off the tops so that they looked like hats. With a small knife, carefully cut everything seeds from the inside of the caps, and then cut all the seeds and partitions from the inside of each pepper.
- In a large bowl, mix the tops and bases of peppers with 2 tbsp. l olive oil and 1 tbsp. l salt. Heat a large frying pan on medium heat. When it gets hot, drop the whole pepper and fry until it is browned and slightly softened, 3-5 minutes. Tilt the pan and pour the whole pepper on a baking sheet. Leave cool down.
- Prepare the filling. Spread goat with a silicone spatula cheese along the bottom and sides of a medium bowl so you can evenly sprinkle with spices. Sprinkle 1 tbsp. l salt, chives and pine nuts over the entire surface of the cheese. Shuffle. Try taste, salt if necessary.
- Stuff the peppers with the filling and bake them. Using a teaspoon fill the peppers with the cheese mixture and then place them on a baking sheet so that there is space between them. Tops so far set aside. Bake until the filling warms up in the center, 8-10 minutes (check the middle with the tip of the knife).
- Prepare the dressing: mix in a small bowl lemon zest, lemon juice and the remaining 2 tbsp. l olive oils. Remove pepper from the oven and sprinkle with lemon dressing. Top with pending tops. Serve immediately.
