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Peppers stuffed with goat cheese


Rate this recipe 3.5/5 (212 Votes)


  • 1 pepper
  • 2 tomatoes
  • 1 small pumpkin
  • 1 shallot
  • 1 goat cheese
  • salt and pepper
  • olive oil
  • Tabasco
  • thyme
  • rosemary
  • risotto


Servings 2
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly


Step 1

-Wash tomatoes and open the top, drain and remove the pulp, reserve.
-Cut the pepper in half and remove seeds.
-Cut the top off the pumpkin and remove seeds with a spoon.
-Cut the shallot and add to the tomato pulp with olive oil, salt, pepper, herbs, and Tabasco. Add the risotto.

Step 2

Fill the peppers, tomatoes and pumpkin with tomato sauce and small pieces of goat cheese. Bake thirty minutes, leaving the pumpkin in longer so the meat is tender.


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Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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