Right around the time that Mr. Peach and I moved to Ann Arbor so he could pursue doctoral studies in Organic Chemistry (my husband is, like, super smart), one of my best friends and favorite people of all time was randomly placed in Detroit as part of Teach for America.
Pretty crazy, right? Two born-and-bred Oregonians randomly ending up living 45 minutes apart in the lower peninsula of good ol’ Michigan, some 3,000 miles away from home. In all seriousness, in an otherwise completely new, uncertain, and slightly scary time of my life, I was so grateful to have my friend so near.
One time while visiting my friend, we ate at one of her favorite local restaurants in Royal Oak, MI. I wish I could remember the name. Anyway, they served this delicious goat cheese stuffed red pepper appetizer that my friend highly recommended. I ordered it as a meal and ate the whole thing all by my lonesome. Naturally.
I needed these in my life, regularly.
Luckily, on a difficulty scale of 1-10, these little dudes are a “0”. As in, easiest to make, ever. Five ingredients and a food processor later, you have yourself a delicious appetizer. Or, if you’re me, dinner.
Triple win if you account for the fact that they are also a super festive holiday appetizer, given that they are (kind of) Christmas colors.
Christmas colors? Really? Sometimes I question my adulthood.
- 10 ounces goat cheese (chevre)
- 2 ounces cream cheese
- ½ packed cup roughly chopped fresh herbs (I used thyme, dill, parsley, and chives)
- mini bell peppers (amount will depend on size)
- ½ cup grated parmesan cheese
- Combine the goat cheese, cream cheese, and herbs in the bowl of a food processor. Run until everything is well combined. It will first break down and become crumbly, then it will become a craggy ball, and finally, it will smooth out into a smooth, green paste.
- Slice the mini bell peppers in half lengthwise and remove ribs and seeds. I like to keep the stems on for easy grabbing. Fill each pepper half with the goat cheese mixture and place on a baking sheet lined with parchment paper. Repeat until the goat cheese is gone.
- Bake in a 400 degree F oven for 15 minutes. Sprinkle with the parmesan cheese and serve warm.