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Roasted peppers with goat's cheese and Extra virgin olive oil

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Directions

Fabulous and flavorsome dish of roasted peppers stuffed with mild goat\'s cheese, with extra virgin olive oil and toasted pine nuts.

Makes 4

Lightly toast pine nuts in a hot pan.  Remove and reserve.

Cut the lids from the peppers and reserve.  Remove seeds and pith from the cavities. 

Crumble goat’s cheese into a bowl and mash with soured cream and extra virgin olive oil.
It will still be lumpy.  Stir in herbs and pine nuts and season with freshly ground black pepper and sea salt.
Spoon into pepper cavities.  Place lids back on top.

Transfer to a roasting tray and drizzle with more extra virgin olive oil.
Roast in a pre-heated oven Gas 6 / 400F / 200C for around 30 minutes or until peppers are soft and lightly scorched, and the filling is heated through.            

 
                                                                                                                                              Uploaded by: Foodmatters1

 

Ingredients

To prepare Roasted peppers with goat's cheese and Extra virgin olive oil use:
pine nuts - 100 g
red bell pepper - 4 Item
sea salt - 5 g
sour cream - 100 g
  
extra virgin olive oil
finely chopped fresh parsley
finely snipped fresh chives
ground black pepper
mild goat cheese
pine nuts
red bell pepper
sea salt
sour cream

Prepare Roasted peppers with goat's cheese and Extra virgin olive oil

Prep Time:
Min
Cook Time:
Min
Ready In:
Min

  

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Roasted peppers with goat's cheese and Extra virgin olive oil

Comments Roasted peppers with goat's cheese and Extra virgin olive oil

#1: Margery, 10.11.2012

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