Creamy, sweet, and tangy – with a touch of heat…
It’s often these simple recipes that bring the most pleasure. This cheese stuffed cherry peppers recipe takes a handful of ingredients, but delivers a delicious creamy tang that friends and family will love. Cherry peppers (a.k.a. pimento peppers) have only a mild heat, 100 to 500 Scoville heat units. That’s at minimum five times milder than a jalapeño pepper, so this is a very family friendly chili pepper appetizer. They are deliciously sweet which pairs very well with the tang from the pickling and the herbed goat cheese.
Cheese Stuffed Cherry Peppers
- 1 jar pickled cherry peppers 32 ounce jar
- 1 log herbed goat cheese softened to room temperature
- Salt and black pepper to taste
Preheat the oven to 400 degrees Fahrenheit
Add the goat cheese to a mixing bowl, then stir in salt and black pepper to taste.
Place the pickled cherry peppers on an aluminum covered baking sheet, then fill each chili pepper with the goat cheese mix.
Place the baking sheet in the oven and bake the cherry peppers for 12 to 15 minutes, until the cheese has very lightly browned.
Remove the baking sheet from the oven and allow the peppers to cool for 5 minutes, then serve.