Sweet Corn & Goat Cheese Stuffed Mini Peppers

If there’s one good thing that we as a society got from the global panini, it’s a higher appreciation for finger foods. Not that we didn’t appreciate them before, but it wasn’t until they became kind of a necessity in order to safely share a meal that we all were like, “yes, this actually is the best way to eat.”

These stuffed mini peps were born a few summers ago for a virtual cooking class I taught. I was tasked with coming up with some shareable, seasonal bites for a bachelorette party, and these were SUCH a hit!

I have made this recipe many times since, and they are my go-to whenever I need to bring something to a barbecue or a party. They are always the star of the appetizer table, and they go FAST… You might consider doubling the recipe if you have the oven space.

They’re also very easy to customize and have fun with at any time of year! Even though they’re best in the summer when sweet corn is at it’s peak, I did bring them to a Superbowl party a few years back. I added some crispy chopped bacon into the filling, and it was unbelievable. But trust, they are perfect just as is.

The Peppers

For this recipe, all you’ll need is a bag of mini bell peppers. If you like some heat or you’re cooking for a crowd of spicy food lovers, you could also make this recipe into an open-faced jalapeño popper situation. Just make sure that if you do go the spicy pepper route, wear gloves while you’re scooping out the ribs and seeds, and for the love of all that is good, do NOT touch your face :)

The Filling

The stuffing for these little peppies is simple: plain goat cheese, green onion, and sweet corn with some herbs and spices. You won’t waste a bit of the green onion; the white parts go inside the filling, and the green parts get sprinkled on top at the end. You also won’t waste any corn, because you’re going to scrape the juices from the cob into the filling as well. A dash of paprika adds some smokiness, some chopped basil makes it taste even more like summer, and then 20 minutes later you have the cutest summer appetizer that you ever did see!

Sweet Corn & Goat Cheese Stuffed Mini Peppers

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Yield: 4-6

Author: Sarah Kenner

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A simple, shareable summer appetizer.

Ingredients

• 1 lb. mini bell peppers
• 8 oz. goat cheese, room temperature
• 2 ears raw, sweet corn
• 2 green onions
• 1 handful basil leaves
• 1/4 tsp. kosher salt, or to taste
• 1/4 tsp. smoked paprika
• 2 Tbs. extra virgin olive oil

Instructions

1. Preheat your oven to 425 ̊F.
2. Halve the mini peppers along the narrow edge. Scrape out the seeds with a spoon, then assemble the peppers on a baking sheet hollow side up and drizzle with 2 Tbs. olive oil. Toss to coat.
3. In a large mixing bowl, crumble the goat cheese with a fork and then add the 1/4 tsp. salt, and 1/4 tsp. smoked paprika.
4. Chop the handful of basil leaves, and finely slice the green onion. Add the white parts of the green onion and the basil to the goat cheese mixture. Set aside the green tops of the green onion for later.
5. Cut the corn kernels off of the cob, and use then use a spoon to scrape off whatever bits and juices are left. Add the corn to the goat cheese mixture, then mix until creamy and evenly combined.
6. Press about a Tablespoon of the goat cheese mixture into each pepper, being careful not to overfill. It may be easiest to use your hands.
7. Bake for 20-25 minutes, or until the peppers are soft and the goat cheese has browned on top. Allow to cool slightly, then garnish with the tops of the green onion.

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