I’m actually really proud of how these mini bell peppers with goat cheese came out. Especially because this was my first try. I bought two buckets of these mini bell peppers at the supermarket. They call these candy or snack fruit, sounds good right? They seemed like the perfect snack solution for a low carb or Keto diet. I’m always looking for a low carb snacks these days and I started loving bell peppers a lot. But I wanted to do something different with these cuties, so here is the recipe!
What you need for these mini bell peppers with goat cheese is:
- 5 mini bell peppers, my batch was about 100 grams
- 100 grams of goat cheese
- 15 grams of pine nuts
- 30 grams of corn
- 1 spring onion
- 1 clove of garlic
- Salt to taste
- Spice mix with onion, garlic, rosemary, tomato, parsley, thyme, black pepper and laurel. I used the spice mix by Euroma for oven vegetables, but you can also mix the spices yourself to taste.
Take the goat cheese out of the fridge about twenty minutes before you start. Room temperature would be best because the cheese will be soft enough to mix. Wash and cut the mini bell peppers in half. Lay them out on an oven tray for later. I lined mine with some baking paper, but you can also place them in a small oven dish so they can’t fall over. Then it’s time to slice the spring onion and your clove of garlic. Make sure you mince them very well to prevent having chunky pieces in the goat cheese filling.
Roast the pine nuts in a dry baking pan until they’re golden brown. At the pine nuts, the corn, the garlic and the spring union to the goat cheese. Mix everything together very well with a fork. You can’t get fancy and use a kitchen machine, but why create more dirty dishes, right!? Now it’s time to add in the salt and spice mix. I used about half a teaspoon and I’m always generous with the salt. Goat cheese can taste a bit sour in my experience, so I like to balance that out with the salt.
Start filling your mini bell peppers with goat cheese and lay them back on the baking tray. I turned the heat up to 200 degrees Celsius for about 20 minutes. I did decide to take them out around 18 minutes, because they were starting to burn. My mini bell peppers with goat cheese came out perfect! They were very soft, but they still had a bite. I could easily pick them up without the filling spilling all over the place. Which also makes them perfect as a small party snack, yum!
I used this recipe for lunch since I’m doing intermittent fasting as well. So let’s talk calories and carbs. This recipe is good for five mini bell peppers and stuffing. The My fitness pal app says the calories for this snack are 319 calories, perfect for lunch! The carbs ended up being 13 grams, 22 grams of fat and 14 grams of protein. This leaves you enough carbs and calories for the rest of the day. I also have to say that this one serving really filled me up. I didn’t expect to feel so full, but I really was.
Will you try these very tasty mini bell peppers with goat cheese too?
Kaya-Quintana
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