Roasted Marinated Peppers With Goat Cheese Recipes

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ROASTED RED PEPPERS WITH PESTO AND GOAT CHEESE



Roasted Red Peppers with Pesto and Goat Cheese image

A simple, yet impressive, side dish or appetizer - roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal.

Provided by Aggie Goodman

Number Of Ingredients 6

8 baby red bell peppers
2 heaping tablespoons prepared pesto (I love using Kirklands from Costco)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3 ounces goat cheese
fresh oregano (optional)

Steps:

  • Preheat oven to 4oo degrees.
  • Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered.
  • Line up peppers on a baking sheet and place into oven. Bake for 15 minutes.
  • Take peppers out and carefully add crumbled goat cheese to insides of pepper halves.
  • Place back into oven and bake for another 3-5 minutes or until goat cheese is melted.
  • Optional: sprinkle chopped fresh oregano over peppers before serving.

PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE



Pasta With Roasted Red Peppers and Goat Cheese image

Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 10m

Yield Serves four

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup thinly sliced roasted sweet red peppers
Salt
freshly ground pepper
4 large basil leaves, cut in slivers chiffonade optional
3 ounces goat cheese, crumbled
3/4 pound pasta, any shape

Steps:

  • Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
  • When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams

ROASTED MARINATED PEPPERS WITH GOAT CHEESE



Roasted Marinated Peppers with Goat Cheese image

Make and share this Roasted Marinated Peppers with Goat Cheese recipe from Food.com.

Provided by Julesong

Categories     Cheese

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 12

2 large red bell peppers
2 large yellow bell peppers
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juice of
1 clove garlic, thinly sliced
6 sprigs fresh thyme
salt
freshly ground pepper
12 black olives
1 large orange, peeled,sliced
2 ounces soft goat cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice.
  • Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier).
  • Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
  • While peppers are still hot, slip off the skin and scrape out seeds; remove stems.
  • Cut each pepper into quarters.
  • Add roasted peppers to the marinade and refrigerate for 2-3 hours.
  • To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper.
  • Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.

Nutrition Facts : Calories 263.5, Fat 19.7, SaturatedFat 5, Cholesterol 11.2, Sodium 176.4, Carbohydrate 18.5, Fiber 4.1, Sugar 8.4, Protein 5.4

BAKED TOMATOES, PEPPERS, AND GOAT CHEESE WITH CRISPED TOASTS



Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts image

A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack, or party appetizer.

Provided by Maggie Ruggiero

Categories     Lost Recipes of Gourmet     Appetizer     Summer     Tomato     Hors D'Oeuvre     Hot Pepper     Goat Cheese     Quick & Easy     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 8 servings

Number Of Ingredients 7

3 Tbsp finely chopped shallot
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil, divided
1 1/2 pints grape or cherry tomatoes, halved
1/3 cup chopped piquillo peppers
8 (1/4-inch thick) rounds soft mild goat cheese
Accompaniment: toasted baguette slices or crackers

Steps:

  • Preheat broiler.
  • Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
  • Transfer mixture to a 1 1/2-2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3-5 minutes.

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES



Barefoot Contessa's Roasted Pepper and Goat Cheese Sandwiches image

I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.

Provided by Ms B.

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 large red bell peppers, may substitute yellow
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons capers, drained
1 large ciabatta, halved horizontally
1 (11 ounce) garlic and herb goat cheese, at room temperature
8 -10 large basil leaves
3 slices red onions, very thin
kosher salt
fresh ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
  • To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

MINI BELL PEPPERS STUFFED WITH GOAT CHEESE



Mini Bell Peppers Stuffed with Goat Cheese image

This side dish is a way to take advantage of the mini sweet peppers that are showing up by the bag in supermarkets. They should be roasted briefly and not peeled. My oldest brother, Dan, and his wife, Margaret, hosted a wonderful party in Minneapolis in May to celebrate their 50th anniversary. The savory food on the gorgeous vegetarian buffet was catered by the well-known Minneapolis restaurant Lucia's, whose chef/owner, Lucia Watson, is a friend of the family. One of my favorite items was minipeppers stuffed with goat cheese, the inspiration for this recipe. Mini sweet peppers have begun to proliferate in supermarkets; the ones I'm finding come in 12-ounce bags, roughly 12 to a bag (though they range in size, some being about two inches long, others about three), usually a mix of red and yellow. They are thin skinned, with very small seedpods and membranes. I roast them briefly to soften them and sweeten the flavor. There is no need to peel them, and they should not be roasted so long that the skin loosens. You will probably have a little filling left over, but it's nice as a spread so it won't go to waste. These will keep for 3 days in the refrigerator. Bring to room temperature before serving.

Provided by Martha Rose Shulman

Categories     side dish

Time 40m

Yield Serves 6

Number Of Ingredients 4

3/4 pound mini sweet peppers (1 package, usually 12) or small lipstick peppers
6 ounces goat cheese (1/2 of a 12-ounce log)
1/3 cup low-fat (not nonfat) cottage cheese
3 tablespoons plain low-fat (not nonfat) Greek yogurt

Steps:

  • Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers - less than 2 inches long - will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven't softened in 10 minutes, return to oven for another 5.
  • While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.
  • When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 165 milligrams, Sugar 2 grams, TransFat 0 grams

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