When we stayed at River’s Run last fall, Miss Lisa served up these delicious Roasted Pepper and Goat Cheese appetizer before dinner one evening. My boys (including Grant) usually steer clear of anything involving a red pepper. They loved this dish. I made these last week and loved the soft red pepper, creamy goat cheese, crunchy pine nuts and sweet, soft golden raisins. One of the best appetizers I have ever eaten.
This would make a perfect appetizer for Mom on Sunday. To start Mother’s Day/Cinco de Mayo week off right, we’re having a little giveaway. Ina Garten’s cookbook ” How Easy is That?”, a $25 gift certificate to Mrs. Cavanaugh’s chocolates (wonderful chocolates, local to Utah, but you can use the certificate as mail order), and some darling cloth napkins from “Stack’d, by SisterMade”.
Leave a comment about what you love about your mom, or being a mom. As always, followers get two entries. I’ll announce the winner on Wednesday. One winner, three gifts. Keep them for yourself, or share with mom!
Roasted Peppers Stuffed with Goat Cheese
Ingredients
- 4 large red or yellow peppers, roasted (see below) peeled, slit open, seeded, and sliced into three inch strips
- Sea salt, fresh ground pepper
- 1/4-1/2 pound mild soft goat cheese
- 6 basil leaves, 4 leaves chopped, 2 leaves reserved or garnish
- 1/4 cup pine nuts, toasted
- 1/4 cup golden raisins
- bread crumbs, optional
- 2 tablespoons olive oil
- pinch of cayenne
Instructions
- Roast the peppers using either a barbecue grill, gas cook top or broiler in your oven. Complete tutorials here.
- Position a rack in the upper third of oven and preheat to 475 degrees.
- Place the peppers peeled side down on a cutting board and slightly flatten. Sprinkle with sea salt and pepper. Spread with about a tablespoon of goat cheese down the center of each pepper strip. Scatter the cut basil, pine nuts, and golden raisins on top of each pepper. Fold each pepper over to create a package (like a canoe on its side). Press down gently to flatten slightly
- Place the peppers on a baking sheet (I prepared the peppers directly on the baking sheet). Sprinkle with breadcrumbs and drizzle with a little olive oil over each one. Sprinkle with cayenne.
- Bake for about 10 minutes, until breadcrumbs turn golden and the goat cheese is bubbly.
- Using a spatula, arrange the peppers on a small plate and tear the remaining basil leaves over for garnish. Drizzle with a bit more olive oil if desired.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Michael
My mom will always take time to talk to me, I have always been able to go to her for anything, she is the best!
Tiff
And I'm a follower!
Tiff
My mom has (and still is) raising 8 kids-many of whom are stinkers. She deserves some chocolate.
Melanie
And of course I love my Mom. She has been gone for 16 years next month. Wow, time flies. She was such a great example to me of loving everyone and laughing as much as possible.
Melanie
Those red peppers look so delicious! I wish I had something to make them for. I love the fun of being a Mom. I love when my kids laugh at me and when we laugh together.
Gemmie
My mom passed away from cancer when my first child was 7 months old. At that time of my life, I was just starting to understand what a mom does and the real joys and pains of being a mother. I appreciate her now more than I ever have. Nothing has helped me realize all that she did for me than not having her anymore. My mother and mothers everywhere do so much, it is usually done quietly and behind the scenes. Thanks to moms everywhere and especially thanks to my mom!
Ashley
What I love most about being a mom is hearing my little girls call for me when they wake up and smile when I walk in their room. They don't do that with anyone else….lucky me!