I'm a big fan of the standard stuffed pepper recipe - stuffed with meat, cheese, onion, tomato and the like. I'm an even bigger fan of a sweeter side dish variety. These mini sweet peppers are stuffed to the brim with goat cheese, corn, dried apricots and basil, and are a fun and delicious finger food!
1/2 cup dried apricots, diced
3/4 cup sweet corn
2 Tablespoons basil, chopped
8 ounces soft goat cheese
12-18 mini sweet peppers
Wash and bake peppers on lined cookie sheet for 10 minutes at 350 degrees.
Place peppers on plate and allow to cool to room temperature.
Combine diced apricots, corn, basil and goat cheese and season with salt and pepper.
Cut a slit in the side of each pepper and use a spoon to scrape out seeds with a spoon.
Fill each pepper with goat cheese mixture.
Return stuffed peppers to oven and bake until goat cheese is warm and soft.
They're quick and easy, and a great twist on your normal stuffed pepper!