Keto Goats Cheese and Pancetta Stuffed Piquante Peppers
How to Make It
Step 1
Heat half a tablespoon of the olive oil in a skillet over a medium heat. Add the diced pancetta. Pan-fry the pancetta until cooked through and golden. Remove from the skillet with a slotted spoon and set aside to cool.
Step 2
Add the spreadable goat cheese to a mixing bowl along with the lemon zest, garlic powder and black pepper. Add the cooled, cooked pancetta to the bowl with the goats cheese. Mix well to combine. You may add salt if desired, but the pancetta and cheese will already be salty.
Step 3
Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper. Dividing the goats cheese and pancetta mixture evenly, fill the center of each of the peppers, so they are packed with the mixture. You can either use a teaspoon to do this or simply push the mixture into the peppers with your fingers.
Step 4
Arrange the peppers across the lined oven tray. Drizzle over the remaining olive oil. Transfer the peppers to the oven and bake for 8-10 minutes. The peppers should be hot through, soft and lightly charred, and the cheese golden on top. Allow to cool a little before serving.
Ingredients
- Mild Whole Peppadew Peppers – 25 peppers
- Goat cheese – 2.5 oz
- Diced Pancetta – 2 oz
- Extra virgin olive oil – 1 tbsp
- Lemon Peel Or Zest Raw – 1 tsp
- Garlic powder – 0.5 tsp
- Black pepper – 0.13 tsp