Roasted Red Peppers filled with Goat Cheese
Serves: 4
Preparation time: 30 min. plus 3 hours marinating
Marinated roasted red peppers are a delight. Their sweet, smoky taste contrasts with the creamy, sharp flavor of the goat cheese. The result is as attractive as delicious. Roast your own peppers and you will never eat jar roasted peppers again. It is worth the extra effort!
Ingredients
- 4 large red peppers, cut lengthwise into quarters, seeded and membranes removed
- 1 tbsp olive oil to brush the peppers
- 125 gr (1/2 cup) fresh goat cheese
- 1-2 tbsp Crème Fraîche or sour cream
- 1/2 teasp Herbes de Provence
- salt and freshly ground pepper
- 4 tbsp extra virgin olive oil
- finely chopped parsley
Preparation:
Place red peppers quarters skin side up on a baking sheet lined with aluminum foil. Brush peppers with 1 tbsp olive oil and set them side by side on the baking sheet. Place baking sheet about 8-10 cm (4 inches) away from broiling elements. Roast peppers until their skin is blackened. Watch them closely. Only skin should be burnt, not the flesh! Remove from oven and fold aluminum foil over the peppers like a package. Let them "sweat". When cool remove their skins with the help of a small knife. Set aside.
In a small bowl, mix the 4 tbsp extra virgin olive oil, Herbes the Provence, salt and pepper. Add roasted peppers and marinade for at least 3 hours at room temperature.
Mix the fresh goat cheese with 1 tbsp Crème Fraîche to obtain a smooth paste. Add more Crème Fraîche if necessary. Mix well. Taste for salt and pepper and make small cylinders out of it.
Remove roasted red pepper from marinade and set aside. Save marinade for later.
Fill each pepper quarter with a goat cheese cylinder and wrap roasted pepper around it. Secure it with toothpicks if necessary.
Arrange filled peppers on a serving plate and drizzle it with a bit of the marinade. Sprinkle with chopped parsley.
Serve with a nice crusty bread or toast on the side.
