These slices of pepper stuffed with goat cheese make a beautiful display on a platter. I first had them some 20 years ago when my mother made them. I don't know where she got the idea nor do I recall specifically what she used in them but my version includes red onion and fresh dill. They are equally good hot from the oven, at room temperature or even cold so in addition to serving them at parties I often take them on picnics. I've also substituted feta for the goat cheese. (Larger image.)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 3 lg. bell peppers (assorted colors)
- 6 oz. goat cheese; crumbled
- 1/2 lemon; juiced
- 1/4 cup minced red onion
- 3 Tbsp. minced fresh dill
- 1 lg. egg; beaten
Preparation:
1. Heat oven to 375 degrees F.
2. Stem the peppers and cut into eighths, top to bottom. Remove pith and seeds. Cut eighths in half cross-wise.
3. Mix all remaining ingredients in a small bowl with a fork, crushing any large chunks of cheese.
4. Spoon about a tablespoon of the cheese mixture into each pepper segment and arrange on a baking sheet.
5. Bake on the middle rack until cheese begins to brown – about 15 minutes.
Serve hot, warm, room temperature, or cold.