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.
GOAT CHEESE STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 8
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
- In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.
ROASTED PEPPERS STUFFED WITH GOAT CHEESE
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
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
ROASTED RED PEPPERS STUFFED WITH GOAT CHEESE AND MONTEREY JACK
This recipe is adapted from a Cactus recipe published in Saveur Magazine. I have to admit...I had a great idea. =)
Provided by MsPia
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce:.
- Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
- Season to taste with salt and pepper.
- Keep sauce warm over very low heat.
- For the roasted peppers:.
- Preheat your broiler.
- Place the whole peppers on a baking sheet covered with foil.
- Place them under the broiler, about 6 to 10 inches from the heat source.
- Turn the peppers frequently until the skin begins to blacken.
- Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
- When cool, wash off the blackened skin.
- Cut the tops off.
- Finishig Touch:.
- Mix cheeses together in a bowl.
- Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
- Put eggs into a shallow dish and season to taste with salt and pepper.
- Put flour and breadcrumbs into 2 separate dishes.
- Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
- Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
- Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
- Drain on paper towels.
- Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.
Nutrition Facts : Calories 1184.6, Fat 75.8, SaturatedFat 20.4, Cholesterol 159.1, Sodium 949.9, Carbohydrate 92.6, Fiber 5.9, Sugar 9.4, Protein 33.6
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
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
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