MEDITERRANEAN ROAST PEPPERS WITH OLIVES AND GOAT'S CHEESE
Stuff sweet crunchy peppers with cherry tomatoes and garlic then roast and top with creamy goat's cheese for a low calorie vegetarian midweek meal
Provided by Janine Ratcliffe
Categories Dinner
Time 45m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan 170C/gas 5. Put the peppers in a roasting tray. Toss together the tomatoes, garlic and olive oil, season, then fill the peppers.
- Roast for 30-40 minutes or until the peppers are really soft. Dot with the cheese and scatter with the olives and basil. Serve with salad and bread, if you like or keto bread to make this keto-friendly.
Nutrition Facts : Calories 439 calories, Fat 37.2 grams fat, SaturatedFat 12.5 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 9.6 grams sugar, Fiber 5.6 grams fiber, Protein 13.2 grams protein, Sodium 1.2 milligram of sodium
GOAT CHEESE-STUFFED PIQUILLO PEPPERS
Steps:
- Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
- If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
- Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
- Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.
GOAT CHEESE STUFFED AND ROASTED PEPPERS
Stuffed mini peppers are ideal for an appetizer or a side dish at dinner. Warm or cold these colorful bites are tangy, creamy, and delicious.
Provided by Nicole Cragun
Categories appetizer
Yield 15 bites/peppers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees
- Cut the tops off of the mini peppers and de-seed
- Brush the peppers with coconut oil and roast in the oven for 10-15 minutes
- While roasting, combine the goat cheese, parsley, and peppers
- Remove the peppers from the oven and allow to cool
- Once cool enough to handle, stuff each pepper with a spoonful of the goat cheese
- Return to the oven and bake until cheese is heated through and just starting to melt ~5 minutes
ROASTED PEPPERS STUFFED WITH GOAT CHEESE
This is filled with flavor from Frank Stitt, executive chef-owner of Highlands Bar and Grill in Birmingham Alabama published by Country Living magazine. Tweeked just a little. Enjoy!
Provided by Sharon123
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 188.6, Fat 11.5, SaturatedFat 4.6, Cholesterol 13.1, Sodium 718.5, Carbohydrate 14.3, Fiber 3.3, Sugar 8, Protein 8.3
GOAT CHEESE-STUFFED TURKEY BURGERS WITH ROASTED RED PEPPER RELISH
Categories Sandwich Cheese Pepper Poultry turkey Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- For Burgers:
- Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.
- For Relish:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.
ROASTED PEPPER & GOAT'S CHEESE STUFFED TOMATOES
Enjoy a dairy-free dish
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Starter, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.
- Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.
- Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat's cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.36 milligram of sodium
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