Shiso Goat Cheese Stuffed Peppers

Difficulty: Simple
Time: 20 minutes
Serves: 4


  • 2 Crescendo® Sweet Pointed Peppers
  • Arugula (for garnish)
  • Sesame seeds (for garnish)


  • 250 g of goat cheese
  • 4 mint or shisho leaves
  • 150 ml cream
  • pinch of salt
  • pinch of black pepper


  • 1 tbsp sesame oil
  • 1 tbsp Tamari soy
  • 1 tbsp honey
  • 1 tbsp rice vinegar

With a delicate balance of fresh and creamy, this simple Crescendo® Pepper dish is sure to steal the show on any occasion.


  1. Cut the tops off the Crescendo® sweet pointed peppers and remove seeds
  2. Wash under cold water and soak for 5 minutes
  3. In a small bowl, combine filling ingredients and whip until light
  4. Drain peppers and fill them with goat cheese and cream mixture using a piping bag; chill in fridge for at least 15 minutes
  5. In a small bowl, combine dressing ingredients and whisk together; set aside
  6. Slice peppers to desired thickness and place on a serving plate
  7. Lightly drizzle dressing over peppers and finish with arugula and sesame seeds