i love my cousins to death, so what better way to show it than to cook for them? last night, they came over with their parents & i made everyone coq au vin & mashed potatoes with a spinach salad. but tonight, they cooked for us–their dad made a delicious batch of sangria and savory spanish paella for our main meal. of course, i still had to get my kitchen fix, so i brought over roasted red peppers stuffed with herbed goat cheese.
this appetizer hit all the right spots: sweet, spicy, flavorful & of course, cheesy. look at what living in wisconsin has done to me! i now fiend for cheese almost as badly as i do for coffee!
this recipe is not very time-consuming, although you do have to let the peppers roast for about 40 minutes. other than that, it’s pretty quick & easy. i would recommend you make this for a group of 10 or smaller, otherwise you could spend too much time assembling the final product.
-5 roasted red peppers
-12 oz. goat cheese, softened
-1/2 cup fresh chopped herbs (i used a combination of thyme, marjoram, rosemary & sage)
-the juice of 1 lemon
-two cloves of garlic, minced
-1/4 cup of olive oil
1) preheat oven to 450 degrees. coat clean peppers with olive oil & arrange on baking sheet. bake for half an hour, rotating once. peppers should be charred.
2) meanwhile, combine remaining ingredients in mixing bowl & set aside.
3) once peppers are done roasting, transfer them to a covered bowl or paper bag to cool. the steam makes it easier to remove the skin of the pepper later on.
4) when peppers have cooled, remove skins, seeds & stems. it’s okay if peppers fall apart a little bit, just try not to have any pieces that are too small to wrap around the cheese.
5) if peppers are intact still, cut them into 2 x 4 inch strips. spoon about a teaspoon of cheese into each strip before rolling up. tuck loose ends beneath peppers so they don’t unravel. enjoy!