Ingredients of the Hummus Classic
6 ounces of goat cheese [preferably unpasteurized and organic] (half of a 12-ounce tube)
1/3 cup of cottage cheese [preferably unpasteurized and organic]
3 teaspoons of Greek yogurt [preferably unpasteurized and organic]
Process
Preheat the oven to 425 ° F. Place an aluminum sheet in the tray. Then place the peppers on the tray and bake for 8 to 10 minutes (the small peppers – less than 2 inches long – will cook faster), turn them over. The peppers should be soft but not charred, except for some parts. Remove them and let them cool. If they were bigger peppers and did not stay with the same consistency in 10 minutes, then put them in the oven another 5 minutes.
While the peppers are cooling, prepare the filling. Combine goat cheese, cottage cheese and yogurt in a food processor with a steel knife and process until the mixture is very smooth, at least a minute. Place the mixture in a pastry bag with a 3/8 inch star point.
When the peppers have cooled, cut them in half and remove the seeds and membranes. The peppers should be intact, but sometimes, it can be watered on one side. Place the peppers intact on a plate to facilitate filling, fill with the goat cheese mixture. The peppers that have breaks place them on a plate and fill them. Place the peppers on a plate or tray. Serve immediately or let cool for 30 minutes before serving. Set them at room temperature so that the cheese is soft and creamy.
Variation: You can also fill the peppers with goat cheese with herbs. Add to the goat cheese 1 clove of crushed garlic and ¼ cup of finely chopped fresh herbs, such as chives, parsley and tarragon. Mix manually instead of using the food processor (so that the herbs are not very ground).