Sweet-to-the-Point™ Mini Pointed Peppers

Roasted Pepper Pumpkin Goat Cheese Bites

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Roasted sweet peppers filled with rich savoury pumpkin goat cheese topped with a sprinkling of crisp pancetta and a drizzling of sweet spicy maple syrup. These perfect little two bite appetizers are delicious hot or cold!
Servings: 24
Print Recipe

Ingredients

  • 12 Mucci Farms Sweet-To-The-Point Mini Pointed Peppers

  • ½ cup canned pumpkin purée

  • ½ cup + 2 tbsp goat cheese, divided

  • ½ cup grated Pecorino Romano cheese

  • ½ tsp fresh thyme leaves

  • ½ tsp finely chopped sage leaves

  • ¼ tsp nutmeg

  • ¼ cup crisp cooked pancetta, chopped

  • Black pepper and fresh thyme leaves to garnish

  • Spicy Maple Glaze:

  • 2 tbsp maple syrup

  • 1 tbsp hot sauce

  • 1 tsp red pepper flakes

Directions

  • Halve peppers lengthwise, removing seeds and pith. Arrange halves cut side up evenly spaced on a parchment-lined baking sheet. Set aside.

  • In a medium bowl, combine pumpkin, ½ cup goat cheese, Romano cheese, thyme leaves, sage leaves, and nutmeg. Scoop filling into a resealable plastic bag or piping bag and pipe into pepper halves.

  • Crumble remaining 2 tbsp goat cheese over stuffed peppers and sprinkle with chopped pancetta.

  • Bake in preheated oven at 400°F for 10 minutes. Garnish with pepper and thyme leaves.

  • In a small bowl, combine maple syrup, hot sauce and red pepper flakes. Drizzle over baked peppers just before serving.

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