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Category: Cold
Prep Time: Cook Time: Total Time:
3 medium-size red bell peppers
1/2 cup goat cheese
1/3 cup toasted walnuts, finely chopped
1/2 cup fresh basil leaves, cut into chiffonade
Olive oil, for drizzling
Squeeze of 1/2 lemon
Preheat the oven to 400. Place the peppers on a baking sheet, whole with their stems attached.
Roast for 40 minutes.
While the peppers roast, make the filling. Place the goat cheese in a small bowl, and with a spoon, stir to soften and “whip”. Stir in the walnuts.
Transfer the peppers to a sealed container or bag so that they can sweat and loosen their skin. After 15 minutes, remove the stems and seeds, which should easily give way. With your hands, remove the skins to the best of your ability; don’t rinse, as this zaps away the roasted goodness.
Cut the peppers into two or three sections, depending on size. Measure out 1 tsp of goat cheese filling and tuck it inside a pepper section that you may wrap or fold around it.
Garnish the peppers with the basil, a drizzle of olive oil, and a lemony squeeze Can be made in advance. Makes 4 to 6 servings
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GOAT CHEESY ROASTED PEPPERS
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Category: Cold
Prep Time: Cook Time: Total Time:
3 medium-size red bell peppers
1/2 cup goat cheese
1/3 cup toasted walnuts, finely chopped
1/2 cup fresh basil leaves, cut into chiffonade
Olive oil, for drizzling
Squeeze of 1/2 lemon
Preheat the oven to 400. Place the peppers on a baking sheet, whole with their stems attached.
Roast for 40 minutes.
While the peppers roast, make the filling. Place the goat cheese in a small bowl, and with a spoon, stir to soften and “whip”. Stir in the walnuts.
Transfer the peppers to a sealed container or bag so that they can sweat and loosen their skin. After 15 minutes, remove the stems and seeds, which should easily give way. With your hands, remove the skins to the best of your ability; don’t rinse, as this zaps away the roasted goodness.
Cut the peppers into two or three sections, depending on size. Measure out 1 tsp of goat cheese filling and tuck it inside a pepper section that you may wrap or fold around it.
Garnish the peppers with the basil, a drizzle of olive oil, and a lemony squeeze Can be made in advance. Makes 4 to 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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