Marinated Roasted Peppers with Goat's Cheese
Even more delicious than regular roasted peppers, here they take up the spicy flavour of their marinade and give it a charred smokiness. The spicy, smoky flavour is tempered by a filling of creamy yet tangy goat's cheese.
Use green peppers for a pleasant bitterness, red or yellow for a sweeter flavour.
Ingredients
- 2 green peppers see Recipe Notes
- 60 g soft, rindless goat's cheese diced
- rocket or other salad leaves
Marinade/dressing
- 3 tbsp olive oil
- 1 tbsp Balsamic vinegar
- 1 fat clove garlic finely chopped or grated
- 1 heaped tsp dried oregano
- 1 heaped tsp Aleppo pepper flakes or chilli flakes
- salt and black pepper to taste
- 1 pinch sugar optional
Instructions
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Preheat your oven to 220C / 200C Fan / Gas 7.
Line a small baking tray with foil or baking paper.
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Cut the peppers in half then remove the stems and seeds.
Rinse, then put cut side down on the baking tray.
Put in the oven and cook until the skins are charred (15-20 min). Turn them over and cook for another 5 mins.
Remove from the tray and set aside until cool enough to handle.
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Make the marinade/dressing while the peppers are cooling by whisking all the ingredients together or shaking in a lidded jar. Taste and adjust seasoning if needed.
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Peel off the skin from the cooled peppers: it should come away easily.
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Transfer the peppers to a lidded container and pour over the marinade. Gently toss with your hands to ensure they're well covered in marinade.
Marinate at room temperature for a minimum of 30 minutes, gently tossing again halfway through.
Tip: You can marinade for longer if liked. Do this in the fridge but bring back to room temperature before serving.
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Line a serving dish with the rocket or other salad leaves.
Let any excess marinade drip from the peppers back into the container, then lay them cut side up on top of the rocket.
Divide the diced goat's cheese between the peppers.
Whisk the marinade, pour over the stuffed peppers, and serve.
Recipe Notes
I think the punchy dressing goes best with slightly bitter green peppers, but you can make this recipe with red or yellow: it's still good, just sweeter. If you can find (or you grow) large, mild chillies they should work too.