FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE
One of my most popular vegetarian recipes at "Auberge de la Fontaine" and also great served as a starter too. There is something very theraputic about making this dish - choosing the plump red peppers & fresh fennel bulbs - then selecting a fine Chevre - goat's cheese! It is delicious served warm or at room temperature with the garlicky Balsamic vinegar & olive oil dressing they are roasted in, drizzled over the top. Mop up the juices with crusty fresh French bread and serve with a simple tossed salad. These also make a very colourful accompaniment for most main courses.
Provided by French Tart
Categories Cheese
Time 2h
Yield 6 stuffed pepper halves, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 120C/240F/Gas 1.
- Cut the peppers in half, discard the core & seeds and also trim away the white membrane too.
- Grease a Le Creuset roasting or ovenproof dish.
- Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.).
- Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well.
- Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them.
- Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown.
- Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6.
- Sprinkle the chopped sun-dried tomatoes over the top of the peppers.
- Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling.
- Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them.
- Garnish with the green fronds kept from the fennel bulbs.
- Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad.
- These can also be served as a very colourful & elegant vegetable accompaniment!
Nutrition Facts : Calories 420.9, Fat 30, SaturatedFat 15.2, Cholesterol 52.7, Sodium 397.3, Carbohydrate 24, Fiber 6.6, Sugar 10.8, Protein 17.8
MINI BELL PEPPERS STUFFED WITH GOAT CHEESE
This side dish is a way to take advantage of the mini sweet peppers that are showing up by the bag in supermarkets. They should be roasted briefly and not peeled. My oldest brother, Dan, and his wife, Margaret, hosted a wonderful party in Minneapolis in May to celebrate their 50th anniversary. The savory food on the gorgeous vegetarian buffet was catered by the well-known Minneapolis restaurant Lucia's, whose chef/owner, Lucia Watson, is a friend of the family. One of my favorite items was minipeppers stuffed with goat cheese, the inspiration for this recipe. Mini sweet peppers have begun to proliferate in supermarkets; the ones I'm finding come in 12-ounce bags, roughly 12 to a bag (though they range in size, some being about two inches long, others about three), usually a mix of red and yellow. They are thin skinned, with very small seedpods and membranes. I roast them briefly to soften them and sweeten the flavor. There is no need to peel them, and they should not be roasted so long that the skin loosens. You will probably have a little filling left over, but it's nice as a spread so it won't go to waste. These will keep for 3 days in the refrigerator. Bring to room temperature before serving.
Provided by Martha Rose Shulman
Categories side dish
Time 40m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers - less than 2 inches long - will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven't softened in 10 minutes, return to oven for another 5.
- While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.
- When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 165 milligrams, Sugar 2 grams, TransFat 0 grams
BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE
Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.
Provided by Melody
Categories Cheese
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F.
- Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
- Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
- Peel the peppers, cut open and remove the stem and seeds.
- Tear pepper flesh into strips.
- Dress with olive oil, salt and black pepper, and basil.
- Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
- Lay the peppers on top and crumble the goat's cheese over them.
- Dribble over a little more olive oil and serve
Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1
GOAT CHEESE WITH BELL PEPPER DRESSING
Categories Condiment/Spread Herb Pepper Appetizer Sauté Vegetarian Quick & Easy Goat Cheese Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add all bell peppers and sauté until tender, about 5 minutes. Reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes to blend flavors. Remove from heat. Season to taste with salt. Cool to room temperature.
- Arrange goat cheese on platter. Spoon dressing over. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.
GOAT'S CHEESE, FENNEL & ROASTED RED PEPPER TART
Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter, Supper
Time 1h20m
Number Of Ingredients 13
Steps:
- Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
- Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
- Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.
Nutrition Facts : Calories 438 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
More about "french stuffed red bell peppers with fennel and goats cheese recipes"
STUFFED PEPPERS WITH GOAT CHEESE | TASTEMADE
From tastemade.com
STUFFED PEPPERS WITH GOAT CHEESE - VEGETARIAN …
From toriavey.com
FENNEL STUFFED RED BELL PEPPERS – SALT TRADERS
From salttraders.com
FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE
From recipe-finder.com
FENNEL, ROASTED RED PEPPER, AND GOAT CHEESE QUICHE
From vegetariantimes.com
FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE …
From pinterest.com
ROASTED PEPPERS WITH CREAMY GOAT CHEESE — …
From simplefrenchcooking.com
STUFFED FENNEL WITH FRESH GOAT CHEESE – LA CLASSE DE CUISINE
From laclassedecuisine.com
FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE …
From recipeofhealth.com
FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOATS CHEESE …
From tfrecipes.com
FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOATS CHEESE …
From homeandrecipe.com
FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT’S CHEESE
From recipewise.net
STUFFED PEPPERS WITH WILD RICE, ITALIAN SAUSAGE
From food52.com
ROASTED RED PEPPERS STUFFED WITH FENNEL | RECIPES
From deliaonline.com
QUINOA STUFFED BELL PEPPERS WITH GOAT CHEESE - THE …
From thewickednoodle.com
GOAT CHEESE-STUFFED RED PEPPERS :: STORY OF A KITCHEN
From storyofakitchen.com
426560 FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT …
From recipeofhealth.com
STUFFED BELL PEPPERS WITH GOAT CHEESE - LEMON
From lemonandolives.com
You'll also love