Garden Recipe

Time45m

Serves4

Contains goat-cheese-stuffed peppers.

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Ingredients

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1
Prepare the Peppers
Preheat your oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.
2
Make the Filling
In a mixing bowl, combine goat cheese, chopped fresh basil, minced garlic, salt, and black pepper. Mix until well combined.
3
Add Pine Nuts
Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown. Allow to cool slightly, then mix into the goat cheese mixture.
4
Stuff the Peppers
Fill each bell pepper with the goat cheese mixture, pressing down gently to pack it in.

5
Bake the Peppers
Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops and cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes.
6
Uncover and Finish Cooking
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
7
Serve
Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Enjoy warm as part of your brunch cocktail menu!