Roasted Red Peppers Stuffed With Goat Cheese And Mo

Name: Roasted Red Peppers Stuffed With Goat Cheese And Monterey Jack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 2 tablespoons vegetable oil; 1 small white onion, peeled and chopped; 7 garlic cloves, peeled and minced; 10 ripe plum tomatoes, peeled, seeded and chopped; 1 cup chicken stock; 2 canned chipotle chiles in adobo, chopped; 1 teaspoon dried oregano; salt & freshly ground black pepper; For the Peppers; 6 roasted red peppers; 1 1/4 cups vegetable oil; salt and pepper; 2 cups monterey jack cheese, grated; 5 ounces fresh goat cheese, crumbled; 3 eggs, beaten; 2 cups flour; 4 cups panko breadcrumbs, bread crumbs (or any other bread crumbs); 2 tablespoons cilantro, chopped

Servings: persons

For the sauce
2 tablespoons vegetable oil
1 small white onion, peeled and chopped
7 garlic cloves, peeled and minced
10 ripe plum tomatoes, peeled, seeded and chopped
1 cup chicken stock
2 canned chipotle chiles in adobo, chopped
1 teaspoon dried oregano
salt & freshly ground black pepper
For the Peppers
6 roasted red peppers
1 1/4 cups vegetable oil
salt and pepper
2 cups monterey jack cheese, grated
5 ounces fresh goat cheese, crumbled
3 eggs, beaten
2 cups flour
4 cups panko breadcrumbs, bread crumbs (or any other bread crumbs)
2 tablespoons cilantro, chopped

1
For the sauce:.
2
Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
3
Add garlic and cook for 1 minute.
4
Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
5
Season to taste with salt and pepper.
6
Keep sauce warm over very low heat.
7
For the roasted peppers:.
8
Preheat your broiler.
9
Place the whole peppers on a baking sheet covered with foil.
10
Place them under the broiler, about 6 to 10 inches from the heat source.
11
Turn the peppers frequently until the skin begins to blacken.
12
Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
13
When cool, wash off the blackened skin.
14
Cut the tops off.
15
Finishig Touch:.
16
Mix cheeses together in a bowl.
17
Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
18
Put eggs into a shallow dish and season to taste with salt and pepper.
19
Put flour and breadcrumbs into 2 separate dishes.
20
Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
21
Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
22
Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
23
Drain on paper towels.
24
Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.

2242

kcal

Calories

128

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: For the sauce, 2 tablespoons vegetable oil, 1 small white onion, peeled and chopped, 7 garlic cloves, peeled and minced, and more.

Yes, Roasted Red Peppers Stuffed With Goat Cheese And Monterey Jack falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Roasted Red Peppers Stuffed With Goat Cheese And Monterey Jack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions