Andy Montoya
There are many ways to cook peppers with goat cheese, from sandwiches to appetizers to side dishes. Goat cheese is made from goat milk and has a mild flavour with a distinct tang to it. It can be used as a substitute for halloumi to make a perfect vegetarian dish. One recipe for goat cheese and peppers involves stuffing bell peppers with goat cheese and serving them with a cherry tomato dressing. Another recipe involves grilling goat cheese and pepper toast, which can be served with cured meats such as prosciutto ham and other roasted vegetables.
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What You'll Learn
Roasted pepper and goat cheese sandwich
A delicious and simple sandwich with a Mediterranean twist, this roasted pepper and goat cheese sandwich is a tasty treat for lunch or a light dinner. This recipe serves one, but you can easily scale up the ingredients to serve more.
Ingredients:
- 1 medium or small bell pepper
- Goat cheese (a log form works well)
- 1 clove of garlic
- Olive oil
- Bread of your choice (sourdough, ciabatta, or multi-grain work well)
- Salt and pepper to taste
- Optional: basil leaves, chopped greens, vinaigrette, prosciutto, and/or a fried egg
Method:
- Heat a gas grill on high. Place the whole pepper directly on the grate, lower the lid, and cook, turning with tongs every few minutes. Cook for 10-20 minutes, until the pepper is blistered and slightly blackened.
- Remove the pepper from the grill and let it cool. Peel the skin, which should come off easily, and slice the pepper into strips.
- Mash the desired amount of goat cheese in a bowl with a fork or spoon. If using, add chopped herbs, such as basil, and stir through.
- If desired, rub a slice of bread with a cut clove of garlic. Then, spread the goat cheese mixture over the bread.
- Top the cheese with the roasted pepper strips. If you like, add a layer of basil leaves, and season with salt and pepper.
- Drizzle a little olive oil over another slice of bread and place it on top of the sandwich, pressing down firmly.
- Toast the sandwich in a toaster oven for 3-4 minutes, until the cheese has melted. Alternatively, cook in a panini grill.
- Remove from the oven, press down firmly, and cut in half. Serve and enjoy!
Tips:
- If you're using whole wheat bread, lightly toast it first to prevent the sandwich from becoming soggy.
- If you want to add a little extra protein, try adding a slice of prosciutto or a fried egg to your sandwich.
- For a more substantial meal, serve your sandwich with a side of grilled eggplant, skirt steak, or a fresh salad.
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Goat cheese and roasted pepper toast
Ingredients:
- Goat cheese
- Medium or small bell peppers (you can also use mini bell peppers or sweet peppers)
- Bread (sliced or a roll)
- Arugula/rocket
- Balsamic glaze (optional)
- Olive oil (optional)
- Salt and pepper (optional)
Instructions:
- To roast the peppers, you can grill them on a gas grill or an indoor stove. Place the whole peppers directly on the grate or over the flame and cook, turning with tongs, until the peppers are blistered and blackened in places. This should take about 10-20 minutes depending on your grill or stove.
- Alternatively, you can roast the peppers in the oven. Cut raw peppers into wide strips or planks, slashing the rounded edges to flatten them. Place the peppers skin-side up on a broiler pan and put them under a hot broiler. Watch them as they blacken, then remove from the oven and cover with foil to cool.
- Once the peppers are cool enough to handle, peel and remove the seeds. Cut the peppers into strips or chunks.
- Toast or grill your bread of choice.
- Spread goat cheese on the toasted bread.
- Top with the roasted pepper strips or chunks.
- Add arugula/rocket and a drizzle of balsamic glaze (if desired).
- For extra flavour, you can drizzle the toast with olive oil and season with salt and pepper.
Tips and Variations:
- This recipe can be scaled up or down depending on your preference.
- If you want to make this dish in advance, it will keep well for up to 2 days when wrapped tightly in plastic.
- For a vegetarian option, you can substitute halloumi cheese for the goat cheese.
- To make it a more substantial dish, serve it with sides of cured meats, olives, roasted vegetables, or fruit (fresh or dried).
- If you want to add some protein, try adding a fried egg or slices of prosciutto.
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Goat cheese and roasted red pepper risoni
Ingredients:
- 250g/ 8oz risoni pasta (orzo) or other very small pasta (tiny stars, novelty shapes like dinosaurs, ditalini)
- 2 tsp cooking salt/kosher salt, for cooking the pasta
- 310g/ 10oz jar chargrilled/fire-roasted sliced red capsicum/peppers (~1 cup), drained, roughly chopped into 2.5cm / 1″ pieces
- Goat's cheese (soft creamy type of feta)
- Basil
- Olives
- Oregano (optional)
Method:
Get the risoni boiling first and then start on the sauce. Boil the risoni in a small pot or large saucepan of water with salt until just under al dente (i.e. still a bit firm inside) as it will cook more in the sauce. Just before draining, scoop out a mugful of the pasta cooking water. This will be used to loosen the olive pasta sauce later.
Add the cooked risoni, salt, and about 1/2 cup of the reserved pasta cooking water to the sauce. Stir through until the risoni is coated in the sauce.
Add most of the goat's cheese (reserve a bit for garnish) and stir it through until it melts and becomes creamy. Then, stir through the basil.
Ladle into bowls or into a large serving bowl, and sprinkle with goat's cheese.
Tips:
- You can substitute goat's cheese with Danish feta, sour cream, full-fat Greek yogurt, or regular cream with a squeeze of lemon.
- You can use rice instead of risoni/orzo.
- You can add a teaspoon of dried oregano to the sauce.
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Mini bell peppers stuffed with goat cheese
This simple Greek Mediterranean appetizer is perfect for goat cheese lovers and can be served as a side dish. It is a vegetarian dish that is easy to make and can be prepared in advance. The sweetness of the peppers and the tanginess of the goat cheese complement each other, creating a delicious and flavorful dish.
Ingredients:
- Mini bell peppers (1-pound bag)
- Goat cheese (plain, unflavoured)
- Fresh thyme
- Olive oil
- Cottage cheese
- Yogurt
- Honey
- Balsamic glaze
Method:
First, prep the mini peppers by cleaning, cutting, and removing the seeds. Cut the peppers in half lengthwise, leaving the stems intact. Remove the seeds and membranes. You can also slice a slit in one side and gently fold back the halves to fill with the goat cheese.
Next, make the filling. Combine goat cheese, cottage cheese, and yogurt in a food processor and process until the mixture is very smooth. Transfer the mixture to a pastry bag.
Once the peppers have cooled, slice off the ends just below the shoulders. Place the peppers that haven't split upright in a small glass or cup and pipe in the goat cheese mixture. For the peppers that have split, pipe on the filling and close the pepper around it.
Arrange the stuffed peppers on a plate or platter. Drizzle with honey and balsamic glaze, and top with fresh thyme.
You can serve this dish immediately, or chill until 30 minutes before serving. Bring to room temperature so the cheese is soft and creamy.
Enjoy these mini bell peppers stuffed with goat cheese as a tasty and nutritious appetizer or side!
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Grill-roasted bell peppers with goat cheese and cherry tomato dressing
This recipe is a brightly coloured and flavorful appetizer or side dish. It is a simple Greek Mediterranean dish and is perfect for goat cheese lovers.
Ingredients
- Medium or small bell peppers
- Goat cheese
- Cherry tomatoes
Instructions
Firstly, heat a gas grill on high. Put the whole peppers directly on the grate, lower the lid, and cook, turning with tongs every few minutes, until the peppers are well-blistered and blackened in places. This should take anywhere from 10 to 20 minutes, depending on your grill and the size of your peppers. Blistering is enough to release the skin, so do not completely blacken the peppers all over or the skin will begin to stick.
After grilling, peel the peppers and cut them in half. With smaller peppers, you can also just slice a slit in one side and gently fold back the halves to fill with the goat cheese. Next, fill the peppers with the goat cheese. You can add more or less to each pepper according to your preference.
For the cherry tomato dressing, halve or quarter 8 ounces of cherry tomatoes and combine them in a small bowl. Stir gently and let sit for 10 to 15 minutes, or up to 30 minutes, to let the flavours combine. Stir again before serving.
This dish can be served at room temperature or chilled until 30 minutes before serving.
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Frequently asked questions
You can make this simple Greek Mediterranean appetizer by using medium or small bell peppers and cutting them in half. Then, fill them with goat cheese and other ingredients of your choice, such as ricotta or herbs. You can also drizzle them with honey and truffle oil before serving.
To make this brightly colored and flavorful appetizer or side dish, you can grill bell peppers on a gas grill or an indoor stove. Put the peppers on the grate or directly over the flame and turn them with tongs until they are blistered and blackened. Then, place them in a bowl and seal or cover it. Once they are cool, remove the charred skin, cut the peppers in half, and remove the seeds. Finally, spread goat cheese on slices of bread and top with the peppers.
First, get the risoni boiling and start making the sauce. Cook the risoni until it is a bit undercooked. Then, add the cooked risoni, salt, and reserved pasta cooking water to the sauce. Finally, stir in the goat cheese and basil.
