Goat Cheese and Guava-Stuffed Red Bell Peppers
This recipe rules. It has everything! Clean, bright peppers, creamy goat cheese, and sweet, succulent guava paste melting throughout. Perfect as a vegetarian entrée or side dish.
- 6 red bell peppers
- 12 oz. goat cheese, crumbled
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. minced fresh cilantro
- 1⁄2 tsp. lime zest
- 1⁄4 tsp. dried oregano
- 2 tbs crushed red chili flakes
- 2 egg yolks
- ½ cup prepared guava paste cut into ¼ inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup grated Cotija cheese
- ½ cup toasted pumpkin seeds
Arrange a rack 6 inches from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.
In a large bowl, use a hand mixer to whip goat cheese, oil, cilantro, zest, oregano, chili flakes, egg yolks, and guava paste; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the cheese filling; transfer to an aluminum foil-lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot. Garnish with extra cilantro, lime wedges, and pumpkin seeds.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.