Baked red pepper stuffed with goat's cheese and pine nuts recipe – a delicious recipe with red peppers, olive oil, garlic, rosemary sprigs, peyniri, basil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the peppers in an oven dish, drizzle olive oil and sprinkle salt over them.
2
Put the garlic cloves on the peppers, add rosemary and freshly ground black pepper, and I cover the dish with aluminium foil and bake it for 1 hour at 180C.
3
Brown the pine nuts in a dry frying pan for a couple of minutes.
4
Mix the cheese, finely chopped basil, pine nuts, currents and crushed garlic thoroughly in a medium-sized bowl and add some of the peppers juice from the cooking to this mixture.
5
To peel the peppers easily, wrap them in plastic wrap and let them sweat for 15 minutes.
6
After peeling the peppers, cut them along one side and remove the seeds, and then stuff the peppers with the cheese mixture.
590
kcal
Calories
40
g
Fat
51
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 red peppers, 80 ml (2.8fl oz) olive oil, 2 garlic cloves, peeled and halved, 2 rosemary sprigs, and more.
Yes, Baked red pepper stuffed with goat's cheese and pine nuts recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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