Stuffed peppers with caramelised walnuts
These goats cheese stuffed peppers are a rich and filling appetiser that will impress your guests. The candied maple walnuts add the perfect amount of sweetness to balance the tartness of the goats cheese. Enjoy as a healthy snack that the family will love or as great party finger food that people will rave about.
- 2 long red peppers
- 200g goats cheese
- 15 walnuts
- 1 tbs maple syrup
- 1 tsp balsamic vinegar or balsamic glaze
- Preheat the oven to 180°C.
- Remove the stalk from the pepper then scrape out the seeds and pith. Cook the peppers in the oven for about 15 minutes until they begin to soften.
- Meanwhile heat a small frying pan to medium. Roughly chop the walnuts and add them to the pan to dry fry. After a couple of minutes lower the heat and stir through the maple syrup. Once any liquid has cooked off remove the now candied maple walnuts from the heat and set aside.
- Remove the peppers from the oven and set aside to cool.
- Once the walnuts have cooled slightly take half of the them and combine with the goats cheese in a bowl.
- When the peppers have cooled completely use two teaspoons to spoon the goats cheese and walnut mixture into the peppers. Make them quite full to use up all of the cheese.
- Use the remaining maple walnuts to sprinkle on each end of the stuffed peppers. Serve on a bed of spinach and drizzle with the balsamic vinegar or glaze.