Sweet stuffed peppers with smooth creamy goat’s cheese

Sweet stuffed peppers with smooth creamy goat’s cheese & sundried tomato black olive tapenade!

We are always stocked up with goat’s cheese and olives - two of our favourite things to snack on, and I’m always trying to find new ways to get creative with the ingredients we have, so it was perfect when Chavroux asked me to create a new recipe that would include their goat’s cheese! I’m so excited to share this with you, perfect for picnics, backyard hangouts or even having a snack at your desk, hot or cold.

Ingredients:
1 Chavroux soft goat’s cheese pyramid
300g sweet peppers (1 container)
150g black olives (pitted)
90g Grecian black olives (de-pit at home - it’s super easy as they’re soft)
6 sundried tomatoes
1 small handful fresh basil leaves
+ a little olive oil

(This will make about 1 cup of tapenade so depending how much your fill your peppers, you may have some leftover - pop in a jar and keep in the fridge)

Simply chop your olives and sundried tomato in a chopper or blender until finely chopped. Halve and de-seed your peppers and brush lightly with olive oil. Heat your grill or frying pan and grill until slightly charred. Plate by placing your pepper halves down, a spoonful of goat’s cheese on top, covering them in the sundried tomato and olive mix. Chop your basil leaves and gently sprinkle them over the top of the stuffed peppers!

Whether you’re just spreading on some crisp bread, popping into my stuffed peppers (let me know if you try the recipe!) or stirring into a quiche, Chavroux goat’s cheese is so delicious and if you haven’t tried it - I highly recommend getting your hands on it!

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