Campfire-Style Herbed Goat Cheese Peppers

Ingredients

• 1 lb Mini sweet peppers (about 12–15 peppers)
• 8 oz Fresh goat cheese, softened
• 1 Large egg yolk
• 2 tbsp Fresh thyme, leaves stripped
• 1 tbsp Fresh rosemary, finely minced
• 1 tbsp Olive oil
• 1/2 tsp Freshly ground black pepper
• 1–2 tsp Salted Perfection Applewood Smoked Garnishing Salt, for finishing

Instructions

1. Preheat your gas grill to medium heat, aiming for a steady 375°F to 400°F. We want a gentle roast, not a scorched earth situation.
2. Slice the mini peppers in half lengthwise, keeping the stems on for a handle if you can. Scoop out the seeds and membranes with a small spoon.
3. In a mixing bowl, combine the softened goat cheese, egg yolk, fresh thyme, minced rosemary, olive oil, and black pepper. Mash it all together until it's smooth and creamy.
4. Spoon the cheese mixture generously into each pepper half. Don't be shy, but try to keep it level with the edges so it doesn't spill over.
5. Place the peppers cheese-side up on the cooler side of the grill (indirect heat) or on the upper warming rack. Close the lid and let them roast for 12–15 minutes. The peppers should be tender and slightly blistered, and the filling should be warm and set.
6. Transfer the peppers to a serving platter. While they are still hot, sprinkle the Salted Perfection Applewood Smoked Garnishing Salt over the top to wake up that nostalgic smoky aroma. DUNZO!