Fontina & Goat Cheese Stuffed Peppers with Sweet Chili Balsamic Drizzle

ACTIVE TIME: 10 MIN. I TOTAL TIME: 30 MIN. I MAKES: 24

Ingredients:

Stuffed Peppers:

  • 12 mini sweet peppers
  • 1 tablespoon olive oil
  • 4 ounces plain goat cheese
  • 1/2 cup shredded fontina cheese
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • Dash of cayenne pepper

Sweet Chili Balsamic Drizzle

  • 1/4 cup sweet chili
  • 2 tablespoons balsamic vinegar

Instructions:

  1. Preheat the oven to 400°.
  2. Prepare the sweet peppers by slicing in half and deseeding.
  3. Next, drizzle the tablespoon of olive oil on a small baking sheet. Place the peppers on the sheet.
  4. In a small bowl, combine the goat cheese, fontina, sliced green onions and garlic. Mix in the dash of cayenne pepper.
  5. Using a spoon, stuff each mini pepper half with the cheese mixture.
  6. When all of the peppers are stuffed, place the baking sheet into the oven.
  7. Bake for 15 minutes 400°.
  8. While the peppers are baking, mix the sweet chili balsamic drizzle in a small bowl.
  9. At the 15 minute mark, increase the oven temperature to 450°. Bake for an additional 5 minutes, or until the cheese begins to brown and bubble.
  10. Add a generous amount of the sweet chili balsamic drizzle to each pepper before serving while still warm.

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