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Mini Sweet Peppers Stuffed with Goat Cheese and Spinach

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Servings: Serves 8 (3 peppers per person)

Cook Time: 19 minutes

Prep Time: 10 minutes


1 ( 10 oz.) pkg frozen chopped spinach, thawed
6 oz goat cheese, at room temperature
2 each Garlic cloves, minced
1/4 cup minced shallots
1/4 cup Jar chopped pimentos, drained (found in the International aisle)
1/8 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ( 10 oz.) pkgs mini sweet peppers (24 peppers), tops and seeds removed


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Squeeze all liquid from the spinach. Place on a cutting board and chop even more finely, then transfer to a medium bowl. Add goat cheese, garlic, shallots, pimentos, cayenne, salt, and pepper and mix until thoroughly combined, using a wooden spoon, electric mixer, or your hands.
3. Using a small spoon or your fingers, stuff peppers with filling. Arrange peppers on their sides on the prepared baking sheet 1 inch apart.
4. Bake peppers until bottoms start to brown and filling is hot, about 16 to 19 minutes. Serve immediately.
Source: Hannaford fresh Magazine, July -,- August 2012

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 (3 peppers per person)
Base Nutrients
Calories 130 kcal (6%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 5 g (22%)
Cholesterol 15 mg (5%)
Sodium 240 mg (10%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 2 g (8%)
Protein 7 g (11%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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