Goat Cheese Stuffed And Roasted Peppers Recipes

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MEDITERRANEAN ROAST PEPPERS WITH OLIVES AND GOAT'S CHEESE



Mediterranean roast peppers with olives and goat's cheese image

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

1 of each red pepper and green pepper, halved through the stalk and deseeded
12 cherry tomatoes, halved
1 clove garlic, thinly sliced
2 tbsp olive oil
8 kalamata olives, halved and pitted
100g soft goat's cheese
a handful basil, to serve
to serve salad
to serve crusty bread

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



Goat Cheese-Stuffed Piquillo Peppers image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons sliced almonds
12 jarred roasted piquillo peppers, drained and patted dry (from one 8-ounce jar)
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
8 ounces goat cheese
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Sherry vinegar, for drizzling

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



Goat Cheese Stuffed and Roasted Peppers image

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

4 oz goat cheese
2 Tbsp chopped fresh parsley
15-20 mini bell peppers
1 tsp coconut oil, melted
pepper

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



Roasted Peppers Stuffed With Goat Cheese image

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

8 sweet red peppers (â Sheepnose Pimentoâ recommended)
1 ounce golden raisin (or you can use regular raisins)
1 cup boiling water
2 teaspoons sea salt (Maldon recommended)
1 teaspoon fresh ground black pepper
8 ounces mild soft fresh goat cheese
12 tablespoons basil leaves, roughly chopped
2 ounces pine nuts (they are so expensive now, use other nuts if desired)
2 tablespoons breadcrumbs
1/4 cup extra-virgin olive oil, plus more for garnish (optional)
1/8 teaspoon cayenne pepper (optional)

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



Goat Cheese-Stuffed Turkey Burgers with Roasted Red Pepper Relish image

Categories     Sandwich     Cheese     Pepper     Poultry     turkey     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

1 1/2 pounds lean ground turkey
6 tablespoons fresh breadcrumbs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1 1/8 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons soft fresh goat cheese (such as Montrachet)
6 whole wheat, hamburger buns
3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

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



Roasted pepper & goat's cheese stuffed tomatoes image

Enjoy a dairy-free dish

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Starter, Supper

Time 40m

Number Of Ingredients 5

25g pine nut , plus 2 tbsp extra for sprinkling
225g pack baby leaf spinach
200g roasted red pepper , drained and diced
125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling
6 large beef tomatoes

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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