Roasted Peppers on Goat Cheese Recipe

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Roasted Peppers on Goat Cheese Recipe

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MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 each medium green, sweet red and yellow peppers
  • 1 log (11 ounces) fresh goat cheese
  • 1 large sweet onion, thinly sliced
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 4-1/2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 tablespoons minced fresh parsley
  • Sliced French bread baguette

Directions

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skins. Remove stems and seeds. Thinly slice peppers. Place log of cheese in a greased 2-qt. baking dish. Bake at 350° for 8-10 minutes or just until heated through.
Meanwhile, in a large skillet, saute onion in oil until tender. Add the garlic, jalapeno, paprika, pepper and salt; cook 2 minutes longer. Stir in peppers and parsley. Spoon over cheese. Serve with baguette. Yield: 20 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Roasted Peppers on Goat Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p230

Nutritional Facts

1 each: 62 calories, 5g fat (2g saturated fat), 10mg cholesterol, 124mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

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  • 1 each medium green, sweet red and yellow peppers
  • 1 log (11 ounces) fresh goat cheese
  • 1 large sweet onion, thinly sliced
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 4-1/2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 tablespoons minced fresh parsley
  • Sliced French bread baguette
  1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  2. Peel off and discard charred skins. Remove stems and seeds. Thinly slice peppers. Place log of cheese in a greased 2-qt. baking dish. Bake at 350° for 8-10 minutes or just until heated through.
  3. Meanwhile, in a large skillet, saute onion in oil until tender. Add the garlic, jalapeno, paprika, pepper and salt; cook 2 minutes longer. Stir in peppers and parsley. Spoon over cheese. Serve with baguette. Yield: 20 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Roasted Peppers on Goat Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p230

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