This recipe consists of 6 very basic ingredients. All of these are forever in my pantry as add in ingredients for so many different recipes.
I have loved goat cheese for many years. It’s a magical mash up of sweet, twangy, creamy and crumbly, and it deserves to be a staple in every kitchen. Goat cheese is also highly versatile, it goes from plain to savory to sweet and doesn’t miss a beat. 😘 It’s also friendly on the budget. 👐 Goat cheese is different from dairy cheeses, obviously, cuz it’s from goats.. duh. 😅 I will say this, it’s a bit of an acquired taste, I slather and crumble the stuff on basically everything, from eggs to salads to sandwiches and crackers… and, evidently peppers. I can’t say that my sweet hubby has such a love for it, but he DID give these the two thumbs up. 😙
Pesto is amazing, if you don’t have some, getchusome! It’s fabulous added to mayo and smeared onto toasted homemade bread for a mile high sandwich, or added into some pasta for a punch of extra flavor.
Another favorite is these delightful little peppers! Aldi introduced them, and I took the bate, and haven’t looked back, we go through a bag pretty much weekly. Our littlest is 3 and becoming quite the avid eater, she will often grab a few of these and munch away, while declaring them “mmm mmm!! Ssoooo delicious!!” They really are! Crispy, sweet and perfect “snack size”. I roasted them with potatoes one night for dinner and they were scrumptious. The idea of using these gems and my new bottle of Oregano Essential Oil, was a no brainer. I was practically chomping at the bit to get this assembled and tasted! We enjoyed them as a light lunch after a late breakfast, they would also be perfect paired up with an old favorite like meatloaf or as an appetizer or even a side to a salad. You can bet yer salty grits that these amazing delights are gonna be fixed regularly. 😎
I also love that this recipe contains absolutely no salt, making this a perfect dish for anyone who is avoiding salt but still looking for amazing flavor!
You REALLY NEED the Oregano Essential Oil. Unlike fresh leaves, it doesn’t wilt quickly and lose its flavor in your fridge, waiting to be eaten, and dried Oregano just doesn’t even come close to coming close to being sort of maybe similar in taste, nope. 😶 This little bottle of Oregano holds its amazing aroma and flavor and delivers with every single opening.
Spoon and fork
2 TBSP Pesto
2 TBSP balsamic vinegar
1 TBSP olive oil
4 Oz Goat cheese
1/2 bag of Mini Peppers
4 drops Oregano Essential Oil
*preheat oven to 350°
1. Begin by washing your peppers, let them drain or pat them dry. Slice each pepper in half and do away with the stem stub and seeds inside. Lay each half, cut side up, on your baking sheet. Like so. ( I love these baking sheets, they are old and ugly and bake everything perfectly. I have never had great luck with these new fangled non stick pans, I am an old fashioned gal I guess. I scored these at a yard sale for 2$ a few years ago!)
2. Place all of the other ingredients into your mixing bowl and stir to combine. You can leave the cheese a bit more clumpy if you prefer, but I wanted a very smooth, creamy consistency, so I mixed it all a bit extra. 😙
3. Using your spoon and fork, fill each pepper half, just to full, don’t overfill them or you will wind up with a mess on your hands once it all bakes up. Help is always appreciated when things could go straight to messville. 😅
4. Place your baking sheet on the top rack in your preheated oven. Bake for 10 minutes. Now set your oven to “broil” and “hi” and turn on the oven light. Watch through the window, and let the filling come to just a bubble, then quickly remove them. It’s easy to overcook peppers and cheese, especially on broil setting.
It’s that easy!
I did not grease the pan, that oil that you see is from the olive oil that seeped out at the peppers cooked.