Directions
Preheat oven to 375°F. Remove stems and seeds from cherry peppers and place them upside down on paper towels to drain. In a medium bowl, combine goat cheese, mascarpone, parsley, garlic powder, salt, and pepper until smooth and well blended. Spoon or pipe cheese mixture into each pepper and arrange in a baking dish. Sprinkle breadcrumbs and Pecorino Romano evenly over the peppers, then drizzle with olive oil. Bake for 12 to 15 minutes, until peppers have softened slightly. Switch oven to broil and cook for 1 to 2 minutes more, until the topping is golden brown. Let cool for 5 minutes, then finish with additional parsley and black pepper before serving. Serves 4-6.
Goat Cheese & Panko Stuffed Cherry Peppers
Prep: 15 min Cook: 15 min Servings: 4-6
These creamy stuffed cherry peppers are filled with a rich blend of goat cheese, mascarpone, and fresh parsley, then topped with a crispy breadcrumb topping. Baked until warm and golden, they deliver the perfect balance of tangy, creamy, and crunchy flavors, making them an easy appetizer for entertaining or holiday gatherings.
Ingredients
- 1 jar Cento Whole Hot Cherry Peppers (32 fl oz), drained
- 6 oz Goat Cheese, softened
- 4 oz Mascarpone Cheese, softened
- 2 tbsp Fresh Parsley, finely chopped
- 1/3 cup Cento Organic Panko Bread Crumbs
- 1/4 cup Pecorino Romano Cheese, grated
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 tsp Cento Garlic Powder
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Preheat oven to 375°F. Remove stems and seeds from cherry peppers and place them upside down on paper towels to drain. In a medium bowl, combine goat cheese, mascarpone, parsley, garlic powder, salt, and pepper until smooth and well blended. Spoon or pipe cheese mixture into each pepper and arrange in a baking dish. Sprinkle breadcrumbs and Pecorino Romano evenly over the peppers, then drizzle with olive oil. Bake for 12 to 15 minutes, until peppers have softened slightly. Switch oven to broil and cook for 1 to 2 minutes more, until the topping is golden brown. Let cool for 5 minutes, then finish with additional parsley and black pepper before serving. Serves 4-6.
