I know there have been people on social media using bell peppers instead of bread. They will add all of the goodness that goes into a sandwich, but in between two bell peppers to avoid all of the "carbs" in bread. Little do they know, that's how you suck the fun and enjoyment of eating a sandwich. Here's the thing though, bell peppers are absolutely delicious and a great source of vitamin C. So, I used them in a more fitting way and created these Roasted Goat Cheese Stuffed Mini Bell Peppers.
These are a great snack to make for yourself because not only is it a protein-friendly option, but it's a 3 ingredient snack that takes less than 10 minutes to prep. All you need are mini bell peppers, goat cheese, and Mike's hot honey.
Did I mention these are also a great gluten free appetizer you could serve at your future holiday get-togethers? Skip the crostini and try these. Your GF friends will thank you and your other friends will get to enjoy them as well! Let's get to it.
Portion: 1 (depends)
Prep time: 10 minutes
Total time: 30 minutes
This recipe is gluten free and vegetarian.
7 mini bell peppers, sliced in half vertically
4 oz creamy goat cheese
Less than 1/2 tsp extra virgin olive oil
Mike's hot honey to garnish
1. Preheat the oven: preheat the oven to bake on 400F.
2. Prep the bell peppers: once the bell peppers are sliced, scoop out any seeds. Fill each bell pepper with goat cheese and distribute evenly.
3. Bake: Place each bell pepper onto a baking sheet with parchment paper. Drizzle on the olive oil onto the bell peppers. Bake in the oven for 20 minutes or until the goat cheese has melted and the bell peppers have softened.
4. Serve: allow them to cool for 2 minutes and then place them into a bowl of choice. Drizzle on your desired amount of hot honey and serve!