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Home » Savoury Gluten Free Recipes » Starters & Appetisers » Goats Cheese Stuffed Cherry Bomb Chillies

Savoury Gluten Free Recipes Starters & Appetisers

Goats Cheese Stuffed Cherry Bomb Chillies

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My greenhouse is full of plants loaded with an amazingly colourful array of chilli fruits right now……. red, yellow, green and purple……. small, large, round, long or pepper-shaped……… blindingly hot to very mild……  Many of them will end up dried and will be added to various dishes over the coming months. But some (like these bright, shiny Cherry Bombs) are perfect for stuffing and eating fresh.

I love cheese-stuffed chillies and often buy them from the deli counters at farm shops and supermarkets. But this year, since I now seem to have them coming out of my ears, I figured it was time to prepare some myself.

They are dead easy to ‘make’. You simply de-seed them and soak in a mix of oil and vinegar overnight before softening them briefly in the oven and stuffing with your favourite creamy cheeses, herbs or anything else you fancy. If you don’t want to eat them all at once, then you can store them (after deseeding and before softening) for a week or so in the oil and vinegar or keep them in the fridge unstuffed for about the same amount of time after they have been in the oven.

To be honest, whilst I love a bit of chilli, I am not keen on the palate-stripping heat that you get from large amounts being thrown into hot curries. Somehow all subtlety of flavour can easily get lost and eating with friends just becomes a competitive exploit to see who can survive the meal intact.

These Cherry Bomb chillies are naturally fairly mild, especially once they have been deseeded. The goats cheese-mascarpone filling that I have used brings in a wonderful cooling, creamy contrast against the background chilli kick. Throw in some fresh chopped basil for an extra sweet herby shot…. Simple!

They are such a wonderful, vibrant colour too. Eat as tapas……… use to brighten up any salad…….. or in my case, keep visiting the fridge, pop one in the mouth and bite through the contrasting slightly crisp chilli-pepper shell into the melty, soft, calming cheese, allowing the flavours and textures to mingle…..

Goats Cheese Stuffed Cherry Bomb Chillies

Ingredients

12 to 15 cherry bomb chilli peppers (or an alternative of choice)
120 ml/½ cup olive oil
60 ml/¼ cup white wine vinegar
125g soft goats cheese
80g Mascarpone cheese
handful fresh basil leaves – finely chopped

Method

  1. Prepare the chillies by carefully slicing off the very top (stalk end) and scraping out the seeds and ‘veins’.
  2. Place in a jar or bowl with the olive oil and vinegar and leave at least over night or for a couple of days to soak in the fridge.
  3. Pre-heat the oven to 180 C/350 F/Gas 4.
  4. Remove the chillies from the oil when ready and drain the excess oil-vinegar. (Save the oil vinegar to use for another batch).
  5. Place the drained chillies on a baking tray and bake in the oven for 10 minutes to soften only (do not let them brown). Remove from the oven and allow to cool completely.
  6. Meanwhile, mix the goats cheese with the Mascarpone and chopped basil until smooth and completely combined.
  7. Stuff the chillies with the cheese mixture and serve.
  8. You can store the chillies for about a week in the fridge covered in olive oil.
Previously Shared with : 
Extra Veg, jointly hosted by Elizabeth’s Kitchen Diary, Fuss Free Flavours and Utterly Scrummy.
Gluten Free Alchemist © 2013-14 unless otherwise indicated
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14 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Helen @ Fuss Free Flavours says

    06/10/2014 at 6:21 pm

    These sound simply amazing! Thanks so much for sending to #ExtraVeg

    Reply
    • Kate Glutenfreealchemist says

      07/10/2014 at 8:20 am

      Thank you! You're welcome Helen.

      Reply
  2. Kevin Chambers-Paston says

    03/10/2014 at 7:41 pm

    I LOVE a bit of heat in my food and it's even better when paired with goat's cheese. Such a great recipe, I'll give it a go 🙂

    Reply
    • Kate Glutenfreealchemist says

      04/10/2014 at 9:18 pm

      Thanks Kevin. They are so simple. If you try them, let me know what you think!

      Reply
  3. The VegHog says

    29/09/2014 at 1:15 pm

    Such great looking chillies and a really tempting recipe, well done!

    the-veghog.blogspot.co.uk

    Reply
    • Kate Glutenfreealchemist says

      01/10/2014 at 12:06 pm

      Thank you!

      Reply
  4. Elizabeth says

    29/09/2014 at 12:55 pm

    Oh my goodness I want these on my plate so much right now! I LOVE this idea! Thank you for linking up with Extra Veg 🙂

    Reply
    • Kate Glutenfreealchemist says

      01/10/2014 at 12:06 pm

      Thanks Elizabeth. You're welcome!

      Reply
  5. Alida says

    29/09/2014 at 12:30 pm

    Oh your chillies look so cute. You are doing really well in growing your own and eating them.. wow! I have never grown chillies. My mum does and I take hers!
    I like the way you have stuffed them with cheese and mascarpone. I can certainly believe you, they must taste wonderful. Perfect for aperitives too. xx

    Reply
    • Kate Glutenfreealchemist says

      01/10/2014 at 12:05 pm

      Thanks Alida. They are really easy to grow….. And so versatile too, especially with so many heat variations

      Reply
  6. The Caked Crusader says

    28/09/2014 at 4:24 pm

    Lovely. As someone who's never been known to turn down anything containing goats cheese or chilli these are calling to me!

    Reply
    • Kate Glutenfreealchemist says

      28/09/2014 at 5:19 pm

      Thanks CC. It's a great combination…….. and surprisingly addictive!

      Reply
  7. Katie says

    28/09/2014 at 6:32 am

    Those chilies are so cute, they make the perfect cups. I grew chilies once and agree that they can either be a bit bland or blow your head off hot! It's roulette which one you pick

    Reply
    • Kate Glutenfreealchemist says

      28/09/2014 at 5:18 pm

      I know! They are like little red balls. They are pretty mild, so perfect for munching without the aid of gallons of water!

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
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