I am addicted to these beautiful roasted stuffed peppers. They are a wonderful party appetizer, but I often make them and eat them for dinner! It's bad I know. But if loving these colorful roasted peppers is wrong, I dont wanna be right!
Goat Cheese Stuffed Peppers
2 small yellow peppers or yellow bell peppers
2 small orange peppers or orange bell peppers
2-3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 -2 large garlic cloves*(roasted, recipe below...roast in same oven as peppers)
1-2 tablespoons balsamic vinegar or red wine vinegar
1 loaf of artisan bread or 1 baguette, cubed into small cubes
Wash and pat the peppers dry. Slice in half and remove the seeds and white pith inside the pepper.
When garlic is roasted, remove from oven. Squeeze out the garlic paste into a bowl.
I tried a new cheese, it is Rosemary Garlic KammerudeGouda by Blasers
( I found at my local grocery in the specialty cheeses, the link is to the online store):
But really, any cheese will do! Put back ito oven and back until cheese melts, about 10 minutes.
For a Party: Can be made several days ahead and served at room temperature.
Roasted Garlic Recipe1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.