Mini poivrons farcis


  • Mini peppers 20
  • Ricotta 250 g-0,55 lbs
  • Fresh goat cheese 150 g-0,33 lbs
  • Chives 1/2 bunch
  • Olive oil 1 teaspoon
  • Sweet pepper 2 pinches
  • Salt pepper


Wash the peppers. Cut the stalk and remove the seeds. Wash and chop the chives.
In a salad bowl, mix the ricotta, goat's cheese, Espelette pepper, chives, add a little salt and pepper.
Fill the mini peppers with this cheese mixture. Place them in a lightly oiled baking dish.
Bake the stuffed mini peppers for 30 minutes at 180°-358. Serve hot or cold.

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