Marinated Bell Peppers w/Goat CheeseCourse: AppetizersCuisine: ItalianDifficulty: Easy
Peppers…bell, shepherd, banana and even the hot spicy ones are all versatile, tasty and can be cooked in various ways. Used throughout the world today, sweet peppers are often associated with Italian, Mediterranean and Asian cuisine and their spicy counterparts with Mexican, Spanish, Caribbean and South Asian. They are bright, beautiful and filled with nutrients. My recipe is a homage to the Old, the New, my Gypsy heritage and is personally dedicated to my dear Gypsy friend Violca and her LOVE of Goat Cheese.
4 to 6 Banana peppers
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup goat cheese (substitute with Feta)
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste
- To begin wash peppers and set aside.
- Mince garlic.
- In a Ziploc bag add olive oil and minced garlic.
- Add peppers whole and toss, seal, and set aside to marinate at least 20 minutes or overnight for a more intense flavour.
- Mix the goat cheese and half of the lemon juice together in a small bowl; set aside. Do not over incorporate or cheese will get mushy.
- Preheat oven to 400 f or set broiler to low.
- Remove peppers from bag and place onto a sheet pan or baking dish drizzling the remaining marinade oil and garlic over the peppers.
- Cook the peppers until lightly charred. (Keep an eye on peppers if placing under the broiler as they will burn quickly.
- As peppers begin to char remove from the oven and turn them over.
- Spoon cheese over the peppers evenly.
- Return to oven or broiler and continue cooking until the cheese begins to bubble and brown, 10 minutes in oven 3 to 5 minutes under broiler.
- Do not over cook as peppers will burn.
- For some like my friend Violca, Goat Cheese has a rich, creamy texture and taste, I personally am not a fan so i use Feta in this recipe, however, you can substitute with any cheese of choice.