This is Part 2 of the Grilled Dates Stuffed with Goat Cheese. I had some goat cheese leftover when I was making the dates, and also happened to have some multi-colored mini peppers in the fridge. I really liked this filling since it had a bit of a crunch from the nuts and a few spices to bring out the flavor of the peppers.
Ingredients8-12 mini peppers of your choice 1/4 cup goat cheese 1/8 tsp salt 1/16 tsp ground black pepper 2 tbsp onions, chopped very fine 2 tbsp walnuts, chopped very fine 1 tbsp fresh basil, chopped very fine 1/2 tsp garlic, chopped very fine
1. Carefully cut the tops off the mini peppers (you will use these later). Gently remove the seeds.
2. In a small bowl, mix the goat cheese, salt, black pepper, onions, walnuts, basil, and garlic.
3. Form a ball with a small amount of the cheese mix (~1/2 tbsp, depending on the size of the pepper). Stuff it into the pepper and squish it in as you close the top. No cheese should show.
4. Place them on the grill with the top side up. After the bottom side starts to turn brown (the time varies depending on hot your grill is and how close the rack is to the heat), flip it over. Let the top side brown slightly. Serve hot (be careful, it is really hot!)