Goat Cheese-Stuffed Roast Pepper With Tapenade Recipe

Name: Goat Cheese-Stuffed Roast Pepper With Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium red peppers; 10 oz firm goat cheese; 3/4 cup ricotta cheese; 2 tbsp sour cream; 2 tbsp extra virgin olive oil; 1 tbsp small basil leaves; None None FOR THE TAPENADE; 1 tbsp drained capers; 3 None drained anchovy fillets; 1/2 cup pitted black olives; 1 tbsp lemon juice; 1/4 cup extra virgin olive oil

Servings: persons

4 medium red peppers
10 oz firm goat cheese
3/4 cup ricotta cheese
2 tbsp sour cream
2 tbsp extra virgin olive oil
1 tbsp small basil leaves
None None FOR THE TAPENADE
1 tbsp drained capers
3 None drained anchovy fillets
1/2 cup pitted black olives
1 tbsp lemon juice
1/4 cup extra virgin olive oil

1
["Preheat the oven to 450u00b0F.", "Place peppers on oiled baking pan. Roast about 15 mins or until skin blisters and blackens. Cover peppers with plastic wrap for 5 mins. Peel away skin. Slice off and discard top and bottom of peppers. Carefully remove and discard seeds and membrane from inside of peppers.", "Trim pepper pieces to 3 inches tall; cut each in half to make two 1 1/2-inch ""rings"" (you will have eight rings). Blend or process cheeses and sour cream until smooth.", "Fit one pepper ring inside a 2-inch round cutter. Place on serving plate. Spoon cheese mixture inside pepper ring; carefully remove cutter. Repeat with remaining pepper and cheese mixture.", "For the tapenade, process all ingredients until almost smooth. Serve stuffed pepper with tapenade. Drizzle with oil and sprinkle with basil and freshly ground black pepper."]

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium red peppers, 10 oz firm goat cheese, 3/4 cup ricotta cheese, 2 tbsp sour cream, and more.

Yes, Goat Cheese-Stuffed Roast Pepper With Tapenade 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.

Goat Cheese-Stuffed Roast Pepper With Tapenade

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