Ingredients
- 16 ounces mini sweet peppers
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt or to taste
- 10 ounces goat cheese softened
- 2/3 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 4 teaspoons minced garlic
- 1 small jalapeño seeded and finely chopped
- 1/4 teaspoon black pepper
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 425°F to get it ready for roasting.
- Wash the mini sweet peppers, then cut each in half lengthwise. Toss them in a bowl with extra-virgin olive oil and salt until well coated.
- In a separate bowl, combine the softened goat cheese, grated Parmesan, onion powder, dried oregano, minced garlic, chopped jalapeños, and black pepper. Fill each pepper half with a generous spoonful of the cheese mixture.
- Arrange the stuffed peppers on a baking sheet and roast in the preheated oven for 18-22 minutes until the peppers are soft and the cheese is lightly toasted. Garnish with parsley.
