PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE
Provided by José Andrés
Categories Pepper Appetizer Picnic Quick & Easy Goat Cheese Healthy Party Self
Number Of Ingredients 8
Steps:
- Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
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.
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
MINI BELL PEPPERS STUFFED WITH GOAT CHEESE
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
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
STUFFED PEPPERS & GOATS CHEESE
Quick and simple to make, and totally delicious.
Provided by marshalsea
Time 30m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/400F/Gas Mark 6/Fairly Hot.
- If your goat's cheese has gone a bit squishy, put it in the freezer for 10minutes first. This allows for easier slicing.
- Cut the peppers in half, try to cut the stalk in half as well for the visual. Remove the pips and pith.
- Add some balsamic vinegar to the hollowed out pepper, don't go too crazy with it. Cut the goat's cheese into 6 parts. Add a piece of the cheese to each Pepper half. Sprinkle on pine nuts.
- Add to baking tray, splash on olive oil and bake for 20minutes.
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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