Goat Cheese Stuffed Sweet Peppers

Wow, this weekend was a blur of epic recipes.  When you stuff 3 kinds of meat in a turkey, you give little thought to appetizers and side dishes.

Buuuut, I did make this super simple appetizer that is so good it could stand up to a Thanksgiving type meal.

Am I being coy here?  Well, I guess you can check Endless Simmer this week to see what I post.  It just might rock your socks.  I'll update this post with links once posted (assuming I remember to do so).

This recipe is literally just 3 ingredients, plus butter...Erm..4 ingredients.  It comes together in no time.  I'm thinking you should try it ;)

Goat Cheese Stuffed Sweet Peppers

bag of sweet peppers

log of chevre goat cheese

panko bread crumbs

melted butter (1 tbsp)

Preheat the oven to 400 degrees.  Cut open the peppers long ways and use a spoon to scoop out the ribs and seeds.  Lay the pepper halves in a large baking pan.  I used a 9x13.  Toss about 1/2 cup of bread crumbs in the melted butter and set aside.  Spoon goat cheese into the peppers, top with the bread crumbs and bake for 15 minutes.  So good.  I promise.  You could probably use a spicy pepper here if you wanted to.  It's your life.

Roasted Corn & Black Bean Queso Dip

I know I said I was going to post a soup recipe today, but I decided that sharing this dip could not be delayed one moment longer.  But FYI, I did post a gumbo recipe over at Endless Simmer that you should check out.

This dip is the most unappetizing color, but it tastes so very good.  I mean, just look at the ingredients.  It will be a party in your mouth, for sure.

Make it for a regular old day or for a football party.  That way while people are watching football, you can station yourself by the delicious chip & dip station.  What?  Not saying that happened to me or anything...

Roasted Corn & Black Bean Queso Dip

2 ears corn

butter (for rubbing the corn)

1 can black beans, drained & rinsed

8 oz block of pepper jack cheese, cut in cubes

8 oz block of mozzarella cheese, cut in cubes

1/4 cup cream cheese (low fat or not)

1/4 cup salsa

2 tbsp (or more) hot sauce

Throw your corn in the microwave (still in the husks) and microwave for 3 minutes.  Once it is cool enough to handle, peel back the husks, remove the strings and rub with butter.

Sear on a gas grill until roast-y looking.  You can also sear it over the flame of a gas stove.

While that is cooling, dump your remaining ingredients in a small crockpot or a pot.

Then cut the corn of the cob and add it in.

Stir until perfectly melty and what not.

Enjoy!