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Mini Peppers Filled with Goat Cheese and Asparagus Recipe


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     Mini Peppers Filled with Goat Cheese and Asparagus

Category   Appetizers
Sub Category   None
Servings   8
Preptime   25 minutes

8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded
8 ounces asparagus spears, ends trimmed, chopped
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Pinch red chile flakes
1/2 cup fresh goat cheese

Preparation 1. Preheat broiler with rack set in top third of oven. 2. Toss peppers and asparagus in 1 tbsp. oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes. 3. Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined. 4. Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil. Sunset MAY 2012
Calories- 100 Calories from fat- 71% Protein- 4.1g Fat- 7.9g Saturated fat- 3.5g Carbohydrate- 4.1g Fiber- 1.4g Sodium- 168mg Cholesterol- 11mg

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