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Roasted Peppers Stuffed with Goat Cheese

Adapted from Bottega Restaurant and Cafe, Birmingham, AL

Course Appetizer
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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


  1. Roast the peppers using either a barbecue grill, gas cook top or broiler in your oven. Complete tutorials here.
  2. Position a rack in the upper third of oven and preheat to 475 degrees.
  3. 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
  4. 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.
  5. Bake for about 10 minutes, until breadcrumbs turn golden and the goat cheese is bubbly.
  6. 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.

Recipe Notes

-I didn't fold the red peppers over after topping. They were a little difficult to eat unless you have a plate and fork. If you want to make this into a "finger food" place each cooked pepper onto a toasted baguette and serve as bruschetta. -This is an easy make-ahead appetizer. Completely prepare, leave on baking sheet. Before serving, place under broiler for 1 minute, to warm up.