Wednesday, 11 February 2009

Roasted Peppers with Goat's Cheese

On my recent excursion to the Covered Market in Oxford, I bought some rather lovely peppers. I picked them out of the green grocers basket, choosing only the plumpest, cutest (can capsicums be "cute"? I hear you ask. Well, yes. Yes they can.). Here's one easy recipe...
(See? Aren't they cute?!)

Roasted Stuffed Pepper's with Goats Cheese and Pinenuts
Serves 2

2 large bell (capsicum) peppers
1 handful (cherry) tomatoes (or a can of chopped tomatoes)
1 red onion
1 clove of garlic
1 tsp (dried) rosemary
100g goats cheese
50g pinenuts
- Preheat oven to 180C.
- Half each pepper long-ways through the stem and carefully cut out the seeds.
- Rub with a little olive oil, season and roast for about twenty minutes or until softened and crispy on the edges.
- Meanwhile, finely chop onion and garlic. Sweat in a pan with a little olive oil.
- Quarter cherry tomatoes and add to the pan with half a teaspoon of rosemary.
- Allow to cook through and soften. If this becomes ready before the peppers, simply put to oneside.
- Remove peppers from the oven and fill with the tomato mixture topping with crumbled goats cheese and a sprinkling of pinenuts.
- Return to oven for a further ten minutes to melt the cheese. Serve with salad or vegetable rice.
Subsitute goats cheese and pinenuts for:
- mozzarella and fresh basil. Add oregano to the tomato mix
- feta cheese topping and chopped olives in the filling

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