Recipe: Brezza Cucina’s Stuffed Baby Bell Peppers with Goat Cheese & Fennel Pollen-Infused Honey

Make garlic confit: In a small saucepan, arrange garlic cloves, then just cover with oil. Bring to a simmer over very low heat and cook, stirring occasionally, until garlic is soft and fork tender, about 20 minutes. Remove from heat. Puree garlic cloves in a blender or food processor until smooth, using some of the oil to help puree the mixture. Cover and refrigerate up to 1 week. Save the remaining oil for other uses.

When ready to serve peppers, preheat oven to 350 degrees.

Spread breadcrumbs on a baking sheet and toast until golden brown. Set aside.

Make the filling: In a small bowl, thoroughly blend goat cheese and cream cheese. Add garlic confit to taste along with chives, parsley and oregano. Season to taste with salt. Move mixture to a piping bag.

Preheat broiler.

Prepare the peppers by removing the stem end and running a spoon gently around the inside of the peppers to remove seeds and ribs. Be careful not to tear the walls of the peppers. Fill the peppers with the cheese mixture. Arrange peppers in a cast-iron skillet, open side up, and drizzle with Fennel-Infused Honey.

When broiler is ready, roast peppers until they just begin to char. Remove from oven and sprinkle with toasted breadcrumbs. Serve hot from the skillet. Makes: 12