Chickpea Magazine // Stuffed Peppers with Goat Cheese & Corn

I have some very exciting news for you guys! I am excited to announce that the new Chickpea Fall issue came out online today! I am even more excited to tell you guys that I have a 6 page spread in it! My article is about the lack of veganism in the United States Midwest and how Bloomington, Indiana is an exception to that. In addition, this issue is filled with mouth-watering fall recipes and gorgeous beach picnics. I don’t think I’ve ever fell in love with a magazine as much as I always seem to fall for Chickpea. They have such a hip aesthetic and beautiful photography that I wish my whole life could be lived through this magazine. Don’t believe me? Go check out a preview of the issue for free online or purchase a physical copy on their website.

___________

And now, back to business! Okay, remember yesterday when I made a deal with you that I get the rest of the week to still talk about yummy summer recipes? Well, today is not an exception and these delicious stuffed peppers are everything you want your beautiful {late} summer afternoons to be filled with. They are fresh, flavorful, and just the right amount of filling. I’d suggest to serve them with a grilled veggie burger or along side a stack of quesadillas.

Stuffed Peppers with Goat Cheese & Corn

• 2 bell peppers, sliced in half with the seeds removed
• 4 ounces of goat cheese
• 1 small onion, diced
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 2 cups sweet corn kernels
• 1 garlic clove, minced
• 1 teaspoon lime juice
• 1 Tablespoon cilantro, chopped

First, we must roast the peppers! You can either do this over a gas grill if you have one handy or in the oven under the broiler setting. I opted to do the broiler setting and just put them under the broiler on each side for about 5 minutes (but check often because broilers are tricky things and we don’t want your peppers burning to a crisp just because my broiler doesn’t get as hot as yours!). You want them to have blackened spots on both side. Remove from heat and stick in a plastic bag until they cool. Once cooled, remove and peel the burnt outer skin. Set aside.

While waiting for the peppers to cool, heat the olive oil in a skillet over medium. Add the onions and saute for about 5 to 7 minutes or until they begin to soften. Add the garlic and saute for another minute. Then add the butter, corn, salt, and pepper. Saute for another 5 minutes or until the corn is cooked all the way through. Remove from heat and stir in the lime juice.

Divide the goat cheese evenly between the 4 pieces and spread along the inside. Top with the corn mixture and garnish with cilantro.

Serve warm and enjoy with a delicious beergarita!