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ROASTED PEPPERS FILLED WITH HERBED GOAT CHEESE
Vegetables & Side Dishes
Contributed by: Elizabeth Bailey
6 large red bell peppers or pimiento peppers
1 pound fresh goat cheese (about 2 cups)
2 cloves garlic, finely chopped
4 TBS chopped fresh chives
4 TBS chopped fresh flat-leaf parsley, plus more for garnish
3 TBS. chopped fresh basil
2 tsp. chopped fresh thyme
1/2 tsp. freshly ground black pepper
Heavy cream or extra-virgin olive oil, as needed
Roast the peppers on a rack in a broiler or over a direct flame, turning often with tongs, until they are charred on all sides. Place them in a plastic container or a paper or plastic bag and close. Allow the peppers to steam inside the container for about 20 minutes. When they are cool enough to handle, peel off the skin with your fingers and scrape off any stubborn pieces of peel with a knife blade. If possible, do not wash the peppers. Cut them in half and remove the seeds and ribs. Try to keep the peppers in unbroken halves.
In a large bowl, combine the cheese, garlic and herbs and add the black pepper. Add a bit of cream or olive oil if the cheese mixture is stiff and difficult to mix.
Spread the cheese mixture onto the pepper halves and roll them into cylinders. Chill the rolls in the refrigerator, covered with plastic wrap, for a few hours so the filling can firm up.
At serving time, cut the pepper rolls crosswise into rounds.
Source: â€œMediterranean Freshâ€� by Joyce Goldstein
(This recipe was contributed as part of a "Cook of the Week" feature.)