Roasted Marinated Peppers with Goat Cheese

Roasted Marinated Peppers with Goat Cheese - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

2 large each: red bell peppers, yellow bell peppers

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Juice of 1 lemon

1 small clove garlic, thinly sliced

6 branches fresh thyme

Salt, freshly ground pepper to taste

12 black olives

1 large orange, peeled, sliced

2 ounces soft goat cheese

Directions

Heat oven to 375 degrees. Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25 to 30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes.

Meanwhile, for marinade, combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.

While peppers are still hot, slip off skin and scrape out seeds. Cut each pepper into quarters. Add to marinade and refrigerate 2 to 3 hours.

To serve, arrange peppers on 4 plates. Garnish with olives, oranges and remaining thyme. Crumble goat cheese over and add additional ground pepper.

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Latest Reviews

"Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan..." - caitlin koch

"Great recipe and deserves 5 stars! If you change the recipe, post a new recipe; do not rate this recipe based on the changes you made. People on all recipe sites need to rate recipes simply on following the recipe as written, not the changes they have made." - donna1596

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"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge..." - jamie

"This French toast recipe is different because it uses flour. I have given it to some friends and..." - john pickett

"I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not ... " - millereg

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