MINIATURE FOOD. This is a problem for me. Whenever I walk by mini food at the farmer’s market, out comes my wallet and there goes my good judgment. If it’s tiny, I must have it. Baby eggplant, baby zucchini…once I even bought baby sweet potatoes. Once I peeled them, there wasn’t much left, but what was there was adorable.
My weakness struck again, unsurprisingly, when I saw these little bitty bell peppers. Obviously I needed two cartons. I snacked on a bunch of them, and made this easy appetizer with what was left. These couldn’t be easier to make, and while I wouldn’t say they’re healthy per se, they’re lightened up with a bit of Greek yogurt and definitely on the better end of the spectrum when it comes to finger foods.
I preferred them baked to get that melty, browned goodness from the goat cheese, but if you’re short on time, they can just as easily be served cold. They make a great game day snack or appetizer, and are of course adorable and small. Goat get yourself some mini peppers and whip these up!
- 16 miniature bell peppers, halved, seeds removed
- 1 tsp olive oil
- 2 cloves garlic
- 8 ounces goat cheese, softened
- ¼ cup Greek yogurt
- ¼ cup finely chopped fresh herbs (I used parsley and basil)
- Salt and pepper to taste
- Preheat oven to 400 F. Line a baking sheet with parchment or lightly oiled foil and set aside.
- In a small skillet over medium heat, heat the olive oil. Add the garlic and sweat for 1-2 minutes, until just fragrant. Remove from heat.
- Combine goat cheese, yogurt, garlic, herbs, salt and pepper in the bowl of a food processor. Pulse for 30 seconds until well combined (you can also just stir together in a bowl - just finely chop the garlic first if you do so).
- Spoon about 2 tsp of the mixture into each bell pepper half. Serve immediately, or bake for 12-14 minutes until filling is lightly browned on top.