Roasted red peppers are a versatile ingredient that can be used in a variety of dishes, from appetizers to main courses. When it comes to cheese, there are several options that pair well with roasted red peppers. For a simple and tasty combination, fresh mozzarella or cream cheese are excellent choices. The mild flavour of mozzarella blends well with the sweetness of roasted red peppers, while cream cheese provides a creamy texture and a hint of tanginess. For those who enjoy a more robust flavour, provolone or scamorza cheese add a salty contrast to the peppers. Additionally, soft goat cheese or herbed goat cheese offer a delightful pairing with their subtle tang and herbal notes. Whether used in dips, spreads, or grilled dishes, these cheese selections elevate the flavour profile of roasted red peppers, making them a delightful treat for any occasion.
Characteristics | Values |
---|---|
Number of servings | 4 |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Cheese | Scamorza, Provolone, Mozzarella, Cream Cheese, Parmesan, Colby Jack, Cheddar, Feta, Ricotta, Monterey Jack, Roquefort Blue, Fresh Mozzarella, Goat Cheese, Herbed Goat Cheese |
Other ingredients | Olive oil, Red pepper flakes, Parsley, Oregano, Lemon, Basil, Salt, Garlic, Cilantro, Red pepper flakes, Cayenne pepper, White beans |
What You'll Learn
Grilled roasted red peppers with mozzarella
Ingredients
- Roasted red peppers
- Mozzarella cheese
- Olive oil
- Salt and pepper
- Fresh basil (optional)
- Bread (optional)
- Pesto (optional)
- Balsamic vinegar (optional)
Instructions
This recipe is a delicious and simple dish that can be served as an appetizer, side, or main course. It can be made in a variety of ways, depending on your preference and the ingredients you have on hand. Here are some options to guide you:
Option 1: Grilled Mozzarella and Roasted Red Pepper Sandwiches
This sandwich is an excellent vegetarian option for a summer meal, combining the sweetness of grilled peppers with the creaminess of mozzarella. To make this sandwich, start by brushing both sides of the roasted red pepper with olive oil and set it aside. If you're using bread, brush the outside of the bread with olive oil as well. Spread pesto on the inner halves of the bread, then layer on the mozzarella slices. Place the grilled peppers on top of the cheese, and sprinkle with salt and pepper. Close the sandwich and cook it in a panini press, grill, or non-stick pan until the bread is toasted and the cheese is melted. For an extra crispy version, dip the sandwich in beaten egg and breadcrumbs before cooking.
Option 2: Roasted Bell Peppers with Mozzarella
This recipe is an easy and tasty appetizer or side dish. Start by cleaning and slicing the bell peppers into quarters. Remove the seeds and white parts, then brush the peppers with olive oil. Top each slice of pepper with mozzarella cheese and cook in the oven at broil for 10-15 minutes, or until the cheese is browned and bubbly.
Option 3: Grilled Roasted Red Peppers Stuffed with Mozzarella
This recipe is a unique and flavorful way to enjoy grilled peppers and cheese. Start by slicing the roasted red peppers open and setting them aside. Cut the mozzarella into 1-inch thick slabs and place them in a shallow dish. Sprinkle the cheese with crushed red pepper flakes, finely chopped flat-leaf parsley, oregano, lemon zest, and a drizzle of extra-virgin olive oil. Toss to coat the cheese in the marinade. Wrap a piece of cheese inside each pepper and secure it with kitchen twine. Heat a grill pan or outdoor grill to medium and cook the pepper bundles for 8-10 minutes, or until the peppers are charred and the cheese is browning. Serve immediately.
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Roasted red pepper and goat cheese dip
Roasted red peppers and goat's cheese are a match made in heaven. The sweetness of the peppers and the tanginess of the cheese complement each other perfectly. This dip is an easy and impressive appetizer recipe that has layers of bold, tasty flavours. It is also very versatile and can be served with pita chips, veggies, or as a spread for sandwiches.
Ingredients:
- 4 red bell peppers
- 2 heads of garlic
- 8 ounces of plain soft fresh goat cheese
- 6 tablespoons of virgin olive oil
- 7 tablespoons of chopped fresh basil
- 3 tablespoons of dried oregano
- 2 tablespoons of chopped fresh rosemary
- Fine sea salt and pepper to taste
Method:
Slice the peppers in half and place them cut-side up on a pan. Drizzle with olive oil and sprinkle with salt. Roast in the oven at 375°F until the skin blisters. Remove from the oven, cool, and peel off the skin.
Squeeze the garlic pulp from the heads of roasted garlic and remove the skin.
Place the red peppers, garlic, and cheese in a food processor. Add the olive oil, chopped basil, oregano, rosemary, salt, and pepper. Pulse until well blended.
Place the mixture in a serving bowl and stir to ensure the dip is homogenized. Cover and refrigerate for 2 hours before serving.
Tips and Variations:
You can also make a vegan version of this dip by using vegan goat cheese and adding some capers for an extra flavour boost. If you're short on time, you can use jarred roasted red peppers instead of roasting them yourself. This dip can also be served as a spread on crostinis for a tasty holiday appetizer.
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Roasted red pepper hummus
Ingredients
- 2 red bell peppers or 3/4 cup chopped jarred roasted peppers
- 1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas
- 1/4 cup fresh lemon juice, 1 large lemon
- 1/4 cup tahini
- 1 small garlic clove, minced or finely grated
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper, optional
- 2 to 3 tablespoons water or aquafaba
- Salt, to taste
Optional Toppings
- Sumac
- Smoked paprika
- Extra virgin olive oil
- Toasted pine nuts
Method
First, roast the red peppers. To do this, remove the core of the peppers, then cut them into large, flat pieces. Place the pepper pieces, skin-side up, on a baking sheet. Broil for 5 to 10 minutes until the pepper skin has charred. Add the peppers to a resealable plastic bag, seal it, and then wait 10 to 15 minutes until cool enough to handle. Gently peel away the charred pepper skin and discard.
Next, make the hummus. In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. Add the olive oil, minced garlic, cumin, cayenne, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes. Add the roughly chopped roasted peppers, saving 1 to 2 pieces for use as a garnish. Process until smooth.
The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency. Taste and adjust as needed.
Finally, serve the hummus. Finely chop the reserved peppers. Spoon the hummus into a bowl, make a small well in the middle, and add the chopped peppers. Drizzle with olive oil and sprinkle with sumac and smoked paprika, if desired. Serve with toasted pine nuts, warm pita bread, and sliced veggies for dipping.
Storage
Store the hummus in an airtight container in the refrigerator for up to one week. It can also be frozen, covered with a thin layer of olive oil, for up to one month.
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Roasted red pepper cream cheese spread
Roasted red peppers are a versatile ingredient that can be used in a variety of dishes, including grilled cheese sandwiches, dips, and spreads. Here is a recipe for a roasted red pepper cream cheese spread that can be used as a bagel topping or a dip for crackers and chips.
Ingredients:
- 1/4 cup roasted red peppers
- 8 ounces of cream cheese (full-fat or low-fat)
- Optional: 1/2 (or more) fresh jalapeno, for spice
Instructions:
- Add all the ingredients to a food processor.
- Blend until the mixture is creamy and smooth. You can blend for a shorter amount of time if you prefer a chunkier texture.
- Serve with bagels, crackers, or crostini.
Tips and Variations:
- You can use jarred fire-roasted red peppers or roast your own.
- For a dairy-free option, use plant-based cream cheese.
- To add more spice, include Sriracha, jalapeños, or crushed red pepper flakes.
- This spread can be stored in an airtight container in the refrigerator for up to 5 days.
This roasted red pepper cream cheese spread is a simple and versatile recipe that can be customised to your taste preferences. It makes a delicious addition to breakfast or brunch and is also a great option for a party dip.
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Red peppers stuffed with corn and cheese
A perfect side dish or appetiser, this recipe is easy to make and can be served to guests. It is a great way to use an abundance of peppers and is a good summertime recipe.
Ingredients for 4 servings:
- 4 large red peppers (roasted or jarred)
- 4 1-inch thick slabs of scamorza or provolone cheese
- 1 teaspoon crushed red pepper flakes
- A handful of finely chopped flat-leaf parsley
- 1 tablespoon of chopped fresh oregano leaves or 1 teaspoon dried oregano
- 1 lemon, zested and juiced
- Extra-virgin olive oil, for drizzling
- Kitchen twine, cut into 4 (8-inch) lengths, soaked in water
Method:
Firstly, preheat your oven to 375 degrees Fahrenheit and lightly butter a baking dish large enough to hold the peppers. If the peppers won't stand upright, slice them lengthwise, leaving the stem intact. Steam them for 5 minutes and set aside.
Next, prepare the cheese filling. In a shallow dish, add the cheese, red pepper flakes, parsley, oregano, lemon zest and juice, and a drizzle of olive oil. Toss to coat the cheese in the marinade.
Now, it's time to stuff the peppers. Slice the peppers open and wrap a piece of cheese inside each one. Secure it with kitchen twine to make a bundle.
Finally, heat a grill pan or outdoor grill to medium. Grill the peppers for 8-10 minutes, until they are evenly charred and the cheese is browning at the edges. Serve immediately.
Tips and Variations:
- You can use other types of cheese, such as mozzarella, Colby Jack, or Parmesan.
- Try adding other ingredients to the filling, such as scallions, corn, tomatoes, or bread crumbs.
- If you prefer your peppers a little softer, you can par-boil or roast them before stuffing.
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Frequently asked questions
Grilled cheese-stuffed roasted red peppers, roasted red pepper and goat cheese dip, roasted red pepper cream cheese dip, and grilled roasted red peppers stuffed with provolone cheese.
Roasted bell peppers and cheese, and smoked gouda and roasted red pepper grilled cheese.
Olive oil, oregano, lemon, basil, garlic, and parsley.
As a dip with crackers or bread, as a sandwich spread, or as a side dish.
Olives, walnuts, salami, almonds, pistachios, shrimp, chicken, and swordfish.