Herbed Goat Cheese Stuffed Peppers

Just a quick little food fact about me: I used to hate goat cheese. I say that because I never tried goat cheese and I always thought it was the same as Feta (which I actually do despise; judge me if you must). I can’t remember what made me try it, but I can say that I’ve been hooked ever since. If there is a menu item with goat cheese, I’m all about it. I will put it on or in anything from salads, to eggs, pasta. And these super delicious appetizers that my husband and I just scarfed down one night making us almost too full for dinner.

They are super simple:

Cut a bunch of mini sweet peppers in half lengthwise (however many you want to make, I did 12 peppers, so I got 24 halves). Remove any seeds or ribs in the pepper. Mini peppers don’t usually have too much inside.

Place the peppers on a baking sheet and drizzle with olive oil. Bake for about 10-15 minutes on 400. They should be slightly softened, but still sturdy enough to hold a filling.

Meanwhile, in a bowl, mix together 4 oz cream cheese and 4 oz goat cheese with about a tablespoon of fresh chopped chives, ½ tablespoon each fresh chopped basil, thyme, and oregano. Add about 1 teaspoon garlic powder. Season with salt and pepper to taste.

When the peppers are done, fill with the goat cheese filling. I used a plastic bag and piped it in, but you don’t have to.

Put the peppers back in the oven for about 3-5 minutes to let the cheese mixture melt a little.

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Enchilada-Stuffed Poblanos

I think sometimes healthy or ‘clean’ food gets a bad rap. Many assume that it has to be bland and boring. Plain chicken and steamed broccoli, coming up! But in my research I’ve quickly learned that is not at all true. You can eat healthy food that still tastes good. Focus on flavors and quality and you’re in the money. Look at not just calories, but carb, sugar, and protein counts as well. Make substitutions when you can. You can still have your favorites just by making swaps to lower the bad and raise the good in your meals.
 

And don’t let anyone tell you not to add a little cheese. Like in this dish below.

*Note: I used leftover pulled pork from the 4th of July. You can use chicken, turkey, beef; shredded, chopped, ground. Leftover or fresh made. All vegetarian, even. Whatever floats your boat. This is also a great make-ahead dish. I would suggest adding seasoning to whatever meat you use, especially if you are making it fresh as opposed to using leftovers.

1-2 tablespoons olive oil

½ yellow onion, diced

3 cloves garlic, minced

½ tablespoon cumin

½ tablespoon chili powder

½ bag frozen corn

1 can low-sodium black beans, drained and rinsed

1-2 cups worth of whatever meat you are using (see note above) Eyeball this to your preference.

1-1/2 cups enchilada sauce, divided (homemade or store bought; use what you like)

Salt and pepper to taste

5 poblano peppers (make sure they are nice a fat, not too skinny)

Shredded cheddar cheese

Over an open flame on the stovetop, char your poblanos. Put the charred peppers in a plastic bag and seal. Steam for about 10-15 minutes.

Please ignore my messy stovetop!

Meanwhile, in a skillet over medium heat, saute the onions and garlic in the olive oil until soft and fragrant. Add in the cumin and chili and mix together. Add in the corn and black beans. Mix all veggies together and cook until corn is thawed and the mixture is heated through.

 

Add the cooked meat to the veggie mixture along with ½ cup of the enchilada sauce. Let simmer until warmed through. Add salt and pepper to taste.

 

While the filling is simmering, take the poblanos out of the bag and wipe the skin off with a paper towel, careful not to tear the pepper. The skin should just wipe right off.

Cut each pepper in half and remove the stem and seeds. You should have two pieces of pepper that look like leaves.

 

Pour ½ cup of enchilada sauce in the bottom of a 9×13 baking dish. Spoon a healthy amount of the filling into each pepper half and place in the baking dish. 

Pour the remaining ½ cup sauce over the top of the stuffed peppers and top with cheese.

 

Bake at 350 covered in foil for 15 minutes. Remove the foil and bake for another 10 minutes.

 

They may not be the prettiest looking dish, but they are super tasty! 


Enjoy!