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Roasted Peppers Stuffed with Goat Cheese and Olives

6 Roasted red bell peppers; skin removed 1/4 lb Fresh goat cheese 12 Pitted imported black olives; sliced 4 Green onions; thinly sliced 1/2 tb Finely chopped fresh rosemary 1 1/2 c Yellow cornmeal for dredging 1/2 c Vegetable oil

Make one lengthwise slit down each roasted pepper and remove seeds. In medium bowl, mash cheese to soften. Add olives, green onions and rosemary. Divide into 6 portions and shape each portion into a cylinder. Place one cheese cylinder into each pepper. Wrap the pepper around the cheese, overlapping the edge.

Roll stuffed peppers in cornmeal to coat well. Transfer pepper to a baking dish dusted with cornmeal. Cover and refrigerate until ready to bake.

Preheat oven to 400 degrees. Lightly coat shallow roasting pan with oil. Arrange peppers in pan and bake until heated through and cornmeal coating is crisp, 5 to 10 minutes. Arrange stuffed peppers on serving platter and cut each into 4 slices.


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