Main
Recipes
Course
Appetizers & Snacks
Roasted Peppers Stuffed With Goat Cheese Recipe

Roasted Peppers Stuffed With Goat Cheese Recipe

Posted by

Rate It!

Roasted Peppers Stuffed With Goat Cheese

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

8 sweet red peppers (a sheepnose pimentoa recommended)
1 oz golden raisin (or you can use regular raisins)
1 cup boiling water
2 tsp sea salt ( maldon recommended)
1 tsp fresh ground black pepper
8 oz mild soft fresh goat cheese
12 tbsp basil leaves, roughly chopped
2 oz pine nuts
2 tbsp breadcrumbs
1/4 cup extra-virgin olive oil , plus more for garnish (optional)
1/8 tsp cayenne pepper (optional)

Directions:

Roast peppers directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to 8 minutes. Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off skin. Slit each pepper down one side. Remove stem and seeds.
Meanwhile, preheat oven to 475 degrees F and position a rack in the upper third of oven. In a small bowl, combine raisins and boiling water. Let sit for 5 minutes, then drain and set aside.
Place peppers, peeled sides down, on a cutting board and press lightly to flatten. Sprinkle with sea salt and black pepper. Divide goat cheese into eighths and shape each into a log about 2 1/2 inches long. Place each log on top of a pepper. Sprinkle cheese with three-quarters of basil, then pine nuts and reserved raisins. Fold each pepper over (like a canoe on its side) to sandwich the cheese, basil, nuts, and raisins. Press down gently to flatten.
Place peppers on a baking pan. Sprinkle with breadcrumbs and drizzle with olive oil. Sprinkle with cayenne, if desired. Bake peppers until breadcrumbs are golden, about 10 minutes. Garnish with remaining basil. Drizzle with about 2 tablespoons olive oil, if desired.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	240.81 Kcal (1008 kJ)
Calories from fat	164.31 Kcal
		% Daily Value*
Total Fat	18.26g	28%
Cholesterol	13.04mg	4%
Sodium	699.02mg	29%
Potassium	343.54mg	7%
Total Carbs	11.88g	4%
Sugars	7.5g	30%
Dietary Fiber	3g	12%
Protein	7.9g	16%
Vitamin C	153.2mg	255%
Iron	1.3mg	7%
Calcium	64mg	6%

Amount Per 100 g
Calories	117.76 Kcal (493 kJ)
Calories from fat	80.35 Kcal
		% Daily Value*
Total Fat	8.93g	28%
Cholesterol	6.38mg	4%
Sodium	341.83mg	29%
Potassium	168mg	7%
Total Carbs	5.81g	4%
Sugars	3.67g	30%
Dietary Fiber	1.47g	12%
Protein	3.86g	16%
Vitamin C	74.9mg	255%
Iron	0.6mg	7%
Calcium	31.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Mediterranean Breakfast Pitas

Chopped sweet red pepper, Chopped onion, Egg substitute and 7 more..
Pesto Burgers

Ground chuck, Dry italian seasoned breadcrumbs and 12 more..
Alexander's Orzo and Wild Rice Salad

Balsamic vinegar, Lemon juice, Fresh garlic, minced and 21 more..
Pasta E Fagioli from Food and Wine

Low sodium chicken broth, Prosciutto, Orzo pasta and 12 more..
Mini Meatball Minestrone

Diced tomatoes with juice (1 can) and 23 more..
Eggplant Casserole

Eggplant, Boiling water , salted, Butter and 13 more..
Dolmades (Stuffed Grape Leaves)

Onions, chopped, Extra virgin olive oil and 11 more..
Nate's Italian Beef

Boneless beef chuck roast (butcher twine removed), Water and 9 more..
Heirloom Gazpacho

Heirloom tomatoes, coarsely chopped, Chopped garlic, Sugar and 8 more..
Mashed Potatoes Swirled With Pesto

Potatoes, peeled and cubed, Milk, Butter, room temperature and 5 more..
Weight Watchers Italian Zero Points Soup

Escarole, chopped, Garlic cloves, minced, Onion, chopped and 13 more..