Roasted peppers with goat's cheese and pine nuts

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Prep time:

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Serves: 4

By foodmatters1



  • 4 red pepper

  • 4 tbsp extra virgin olive oil

  • 280g goat's cheese mild and creamy

  • 1 tbsp fresh parsley finely chopped

  • 100g pine nuts

  • 4 tbsp sour cream

  • 2 tbsp fresh chives finely snipped


  1. Lightly toast pine nuts in a hot pan. Remove and reserve.
  2. Cut the 'lids' off the peppers and reserve. Remove seeds and pith from the cavities and disgard.
  3. Crumble the goat's cheese into a bowl and mash with soured cream and extra virgin olive oil, but leave it quite lumpy.
  4. Stir in herbs and pine nuts and season with freshly ground black pepper. Spoon into pepper cavities, and place lids back on top.
  5. Transfer to a roasting tray and drizzle with more extra virgin olive oil, and roast in a preheated oven at 200C/Gas Mark 6 for around 30 minutes or until peppers are soft and lightly scorched, and the filling is heated through.

Additional Information

  • Make Ahead

  • Kids can help

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Egg Free

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  • 04/01/12 17:09

    Fabulous and flavorsome dish of roasted peppers stuffed with mild goat's cheese, with extra virgin olive oil and toasted pine nuts.