10 mini multi-colored sweet peppers
Kosher salt and cracked black pepper
6 oz goat cheese
1/4 C Ricotta cheese
1 tsp fresh thyme chopped
1/2 C Panko
2 Tbsp unsalted butter melted
Preheat oven to 400
Cut peppers in half lengthwise leaving stems in tack
remove ribs and seeds
sprinkle with salt and pepper
Whip goat cheese and ricotta till light and fluffy
Stir in thyme salt and Pepper
taste and adjust seasoning
fill peppers 1/2 way
combine panko with melted butter and sprinkle over filling
Bake till golden and bubbly - 15 to 20 minutes
Serve
No comments:
Post a Comment