Goat cheese stuffed peppers with balsamic glaze

Crystal deBoer Food Leave a Comment

This is one of my absolute favorite things to make.  Making the balsamic reduction can turn into a bit of a process but the end result is so worth it.

First I start by buying a big bag of mini multi-color peppers, goat cheese (herbed if they have it), honey, and a huge bottle of balsamic at Costco.  You’ll also need 2 oz of cream cheese (room temperature).

Cut the tops off the mini peppers and toss with olive oil.  Roast them on a cookie sheet until they are knife tender turning as needed.  Let cool.

Mix softened cream cheese and goat cheese (if you bought the plain goat cheese add your dried herbs now.  I use about 2 T of dried Italian seasoning from Costco.)  I add this to a plastic piping bag with the tip of the bag cut off.  I try to keep it small (less than a 1/4″) it makes it easy to fill the whole pepper this way.

Pipe each pepper full of cheese and place back on roasting sheet.  Bake until cheese starts to brown.

The balsamic glaze is totally optional but as stated above, I love it!! Pete always says it makes the house smell like feet (?!??!) but I still think it’s worth it.  And really it just smells like vinegar.

While the peppers are in the oven for the second time add 1/2 cup of balsamic and 5 T honey to a saucepan and cook this down on medium-low heat until it coats a spoon.  Adjust the heat accordingly.  Sometimes, if I’m in a time crunch, I’ll let it come up to a rolling boil for a minute or two while I whisk it to get it started.

 

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