We have lots of random peppers growing in our garden this time of year. I created this recipe to use them all up as an end of summer treat, but these can actually be made all year from any peppers you find at the farmers market or grocery. This is the ultimate appetizer that does a great job of mixing end of the summer produce with couple of earthy, hearty colder season garnishes - mushrooms and kale.
6 to 8 peppers (Anaheim, Pablano, or large Jalapeño) - cut in half lengthwise and seeded
6 ounces softened goat cheese
1/4 cup shredded Parmesan
Extra virgin olive oil
Kosher salt and pepper
1/2 bunch of kale - stems removed, chopped
1 tablespoon maple syrup
8 ounces mushrooms - chopped
1 tablespoon balsamic
Preheat oven to 400 degrees. Place peppers on a baking sheet and roast for 5 to 8 minutes or until slightly soft. Take out of the oven and let cool. In a small bowl, mix together the goat cheese, Parmesan, 1 tablespoon olive oil, and a dash of salt and pepper. Evenly fill with the cheese mixture. On another baking sheet, toss together the chopped kale, maple syrup, 1 tablespoon olive oil, and a heavy dash of salt and pepper. Place both the peppers and kale in the oven and let roast for 8 to 10 minutes or until kale is crispy and cheese is bubbly.
While the peppers and kale are cooking, prepare the mushrooms. Heat 1 tablespoon of olive oil in a small sauté pan. Add the mushrooms with a heavy dash of salt and pepper. Cook until soft then add the balsamic. Cook one more minute or until caramelized. Plate the peppers and top with the mushrooms and kale. Serve warm or at room temperature.