Light, bright and refreshing are some of the essentials I crave when enjoying a summer appetizer and these cute baby bell peppers are exactly that. Filled with delicate flavors of goat cheese, fresh herbs and savory pancetta, they’re a feast for the palate with their creamy and crunchy texture. Beautifully displayed on a white dish to highlight their vibrant color, they make for a perfect addition to any summer spread. The added bonus is they’re super quick to whip together!

Ingredients:

• 8-10 mini bell peppers
• 4 oz pancetta
• 8.5 oz goat cheese
• 4 Tablespoons chopped chives
• 2 Tablespoons basil, julienned
• 3 heaping Tablespoons grated Parmesan
• Zest and juice of 1 lemon
• ¼ teaspoon salt
• ¼ teaspoon garlic powder

Over medium heat, cook the pancetta until crispy, approximately 10 minutes. Remove from the pan onto a plate lined with paper towels.

In a medium bowl, mix together the goat cheese, chives, basil, Parmesan, zest and juice of lemon, salt, garlic powder and cooked pancetta.

Slice the bell peppers lengthwise and remove the seeds. Fill each baby bell pepper half with about one tablespoon of the goat cheese mixture. Enjoy!