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Barbecued Peppers with Goat Cheese recipe

Barbecued Peppers with Goat Cheese recipe


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  • Recipes
  • Dish type
  • Side dish

Green peppers are grilled on a barbecue with a mixture of goat cheese, garlic and lemon pepper. It's a delicious side dish, that you can serve at your next BBQ.

34 people made this

IngredientsServes: 6

  • 2 green peppers
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 70g goat cheese
  • 1 tablespoon lemon pepper seasoning

MethodPrep:5min ›Cook:5min ›Extra time:20min marinating › Ready in:30min

  1. Core and seed the peppers. Cut each into six wedges and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal and set aside to marinate at least 20 minutes.
  2. Preheat an outdoor barbecue for medium heat and lightly oil the cooking grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.
  3. Cook the peppers, skin-side-up on the preheated barbecue until lightly charred, about 3 minutes. Flip the peppers over and carefully spoon the cheese onto each pepper. Close the lid of the barbecue and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

Alternative cooking methods

You can also cook these peppers under the grill.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(39)

Reviews in English (30)

I did this at home in the grill (in the middle of winter!). I used up some old feta and didn't bother with the marinating. My hubby loved it!Great with a bit of Spanish toast (rub garlic and half a tomato on a hot piece of toast) and salad.-31 Dec 2011

by cookinRN

I like it with or without the lemon pepper, usually do it without. They're even better if you add the vegan sun-dried tomato pesto recipe from this site too!!!!-27 Nov 2010

by rebeccaliesmer

Could I give this 7 stars!!! Oh. my. Heaven. I made these for a dinner party, for I had picked a bushel of green peppers at a farm, and needed to use them up. They were the first things gone, and I could have eaten them all. My steaks were still on the grill and so we were just eating all the sides, and my guests said that they were so good they could've had these for the main course! They were tangy with the goat cheese, and the tart lemon pepper with the charred grilled pepper was to die for. I made them again for a friend and her husband, and he liked them so much, he mentioned putting the steak inside and making a pepper steak sandwich! Make them, you will love them!-03 Nov 2010


Grilled Mini Sweet Peppers with Goat Cheese

Grilled Mini Sweet Peppers with Goat Cheese come together in just 3 steps! These little peppers are grilled until softened and charred, then filled with tangy goat cheese and herbs. A quick and easy summer appetizer or side dish for any meal!


Four-Cheese Stuffed Grilled Peppers

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Cheese. Melted cheese. It’s probably one of these best foodstuffs on Earth, unless you count chocolate … but then again, I consider chocolate to be more of a medication, per se, than a food.

And besides, chocolate probably wouldn’t be very good stuffed inside a grilled pepper. But cheese … yes.

In this case, we’ve got four different cheeses: ricotta for body and flavor along with tangy herbed goat cheese, plus Parmesan and mozzarella for that melty goodness. As if grilled peppers all by themselves weren’t divine enough … now I had to go and get obsessed with this amazing cheese-stuffed version.

I originally saw the idea on Food & Wine’s website. Well, actually, first on Pinterest, and then on Food & Wine. And though Food & Wine “perfected this recipe in our test kitchen,” we too have played with the filling ingredients in our normal-everyday-person kitchen and grilled them a few times on our humble outdoor barbecue. All in the name of bringing you the best recipe, of course. We sacrifice like that. We’re givers.

In fact, we’ll probably continue to “perfect” this recipe all summer long. And we think you should too.

[box type=”info”] My guy likes to grill a marinated chicken breast to serve alongside his peppers. I love, love, love plopping mine on top of a big mound of baby arugula tossed in a simple lemon vinaigrette.

Also note: The recipe calls for bell peppers, but poblano or anaheim peppers work wonderfully too. Or mix them up and use one or two of each. We tried jalapenos, but they were wayyy too spicy for my tastes … and I generally like some heat!


Preparation

  • Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
  • Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
  • Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
  • Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.

Recipe Notes

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Related


Grilled Peppers Stuffed with Goat Cheese and Feta

An easy recipe for delicious grilled peppers stuffed with cheese and herbs. A simple, elegant and delicious appetizer.

People who are following my blog have probably noticed my love and appreciation for peppers. I tend to introduce them in many dishes, especially those involving sauces and meats.

Well, this is slightly different. Here, the pepper is the protagonist and gets all of the attention. I consider this dish as an appetizer or a “mezze” to drink your wine or beer with and not a main course, as my other stuffed peppers recipe I shared some time ago.

You can be creative with the feeling but “white” cheese goes very well with peppers. I used goat cheese and Feta this time, with some grated Cheddar to add taste. Mint and thyme provide the wonderful and necessary aromas.

If you are feeling a little naughty,you may add some bacon bits. I did! If you prefer to be a good girl or boy, avoid the bacon (or pancetta) and enjoy a tasty and aromatic appetizer suitable for vegetarians.


Recipe Summary

  • 1/4 cup olive oil, plus more for grates
  • 1/4 cup balsamic vinegar
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
  • 8 portobello mushrooms (about 1 pound total), stems removed
  • 4 hamburger buns
  • 5 ounces fresh goat cheese, cut into 4 equal slices
  • 4 lettuce leaves

In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

Heat grill to medium lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes remove from grill. When cool enough to handle, remove and discard skin set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.


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Goat Cheese Stuffed Grilled Sweet Peppers

Whip up a colorful app that packs a flavorful punch! These sweet and tangy stuffed peppers are the perfect finger food for an appetizer or snack.

Directions

1. Wash and dry all produce.

2. In a small bowl, mix together goat cheese, rosemary, and garlic until well combined.

3. Slice mini peppers lengthwise, leaving the stem on. Clean out seeds and membrane from the peppers using a small spoon. FIll peppers with goat cheese mixture and set aside.

4. Lightly oil a grill or grill pan and heat over medium high. Once pre-heated, place peppers skin side down on the grill and cover. Cook for 5-10 minutes, or until peppers have started to brown on the bottom.

5. Remove from the grill and top with a generous drizzle of hot honey before serving.

Per Serving:

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How to Make Stuffed Mini Peppers:

Start by preparing the filling, which includes soft goat cheese, grated parmesan, fresh jalapeño, garlic, and pepper:

By the way, a quick tip for seeding the jalapeños is to use a melon baller to remove them:

Stir to combine the ingredients into a fluffy, creamy filling:

Wash a pound of mini sweet peppers, and slice them all in half through the middle:

When I make these for a party, I keep the tops on because I think it looks pretty, but you can cut those off if you prefer.

Place the cut peppers in a bowl and toss to coat with olive oil and salt:

Then fill all of the mini peppers with the prepared filling:

There should be just enough to fill each pepper half generously.


1/2 cup 118ml Mayonnaise
3 tablespoons 45ml Capers - rinsed, chopped
1 tablespoon 15ml Chopped parsley
1/2 teaspoon 2.5ml Lemon juice
1/8 teaspoon 0.6ml Freshly-cracked black pepper
2 1/2 tablespoons 37ml Olive oil - divided
1/2 teaspoon 2.5ml Balsamic vinegar
1 teaspoon 5ml Minced garlic
4 Round rolls - (5" dia)
= (such as Trader Joe's focaccia rolls)
4 oz 113g Goat cheese - softened, and
Sliced into 4 pieces
1 Roasted red peppers - (12 oz) - drained, patted dry,
And cut into 1"-wide slices
1 Fresh basil - stems removed

In a small bowl, mix the mayonnaise, chopped capers, chopped parsley, lemon juice and black pepper. Cover and refrigerate until ready to use.

In another small bowl, mix 2 tablespoons of the olive oil, the vinegar and the garlic. Split the rolls and brush the cut side of each piece of bread with the mixture.

Lightly grill the cut side of the bread and set aside.

Place a slice of goat cheese on the bottom half of each roll. Top with several slices of the roasted red pepper, covering the whole surface and trimming to fit, if necessary. Cover the red peppers with a layer of basil leaves.

Spread 1 teaspoon of the caper mayonnaise on the top half of the roll and close. Brush the outside of the roll with the remaining olive oil.

Heat the grill pan over medium-high heat. Place 2 sandwiches in the pan. Place something heavy on top (like that old chemistry book, double-wrapped in foil) and cook until there are distinct grill marks on the bottom and the rolls are golden brown, about 1 minute per side. Turn the sandwiches over and repeat. Toast the other 2 sandwiches the same way. Serve hot.

This recipe yields 4 servings.

Each serving: 435 calories 14 grams protein 46 grams carbohydrates 2 grams fiber 22 grams fat 6 grams saturated fat 16 mg. cholesterol 625 mg. sodium.


Asparagus Salad with Roasted Peppers and Goat Cheese

In a large pot of boiling salted water, cook the asparagus until bright green and tender, about 3 minutes transfer to a colander and refresh under cold water. Drain and pat dry.

Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch-thick strips.

In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic and onion season with salt and pepper. Whisk in the olive oil.

Arrange the asparagus on a serving platter. Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette. Crumble the goat cheese on top. Garnish with the chopped olives and the Parmigiano shavings and serve, passing the remaining vinaigrette at the table.


Watch the video: Πιπεριές γεμιστές με τυρί φέτα ψημένες στο φούρνο (June 2022).


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