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Chevre Stuffed Sweet Peppers with Lime Creme Fraîche Dip

Course Appetizer
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 servings
Author Eva Kosmas Flores


Creme Fraîche Dip

  • 1/2 cup plain creme fraîche
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon finely chopped fresh basil

Chevre Stuffed Sweet Peppers

  • 1/2 cup water
  • 1/4 cup millet
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 4 ounces freshly crumbled chevre
  • 1 large shallot (finely chopped)
  • 3/4 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 16 ounces sweet peppers (seeded and with caps removed and reserved)



  1. For the creme fraîche dip, mix together all the ingredients in a small bowl until combined. Cover and refrigerate until use.

  2. For the chevre stuffed sweet peppers, preheat the oven to 400 degrees Fahrenheit.

  3. Bring the water, millet, salt, and garlic powder to a boil in a small saucepan over medium heat. Reduce heat to low, cover, and allow to cook for 10 to 15 minutes. Remove from heat and fluff lightly with a fork.

  4. In a medium bowl, mix together the millet, chevre, shallot, paprika, and cayenne. Stuff the sweet peppers with the chevre mixture, place them in a small roasting pan, and place the caps on them.

  5. Roast the peppers in the oven until dark brown patches appear on their skin and the peppers have softened, about 25 to 30 minutes. Allow to cool for 10 minutes before serving.