Gila's Stuffed Peppers with Goat Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5 servings
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Calories
169 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Gila's Stuffed Peppers with Goat Cheese
Description
The recipe begins by roasting and peeling red bell peppers, then slicing them into halves. Each half is filled with a shaped portion of a goat cheese mixture seasoned with allspice, fresh or dried herbs such as hyssop, sage, oregano, thyme, and sprinkled with sesame seeds and salt. The ends of each pepper half are folded around the cheese to form a neat package. The stuffed peppers are arranged in an olive oil-greased and salted baking dish and baked gently at 300°F until warmed through and flavors are blended.
The combination of the mildly sweet roasted pepper and tangy, herby goat cheese creates a balanced, aromatic appetizer or side. The herbs provide warmth and complexity while the sesame seeds add a subtle nuttiness and texture. Roasting the peppers softens their flesh and removes bitterness, allowing the cheese filling to stand out.
This dish is suitable for serving warm as part of a light meal or an elegant starter. The packaging of cheese inside the pepper halves helps keep the filling intact during baking.
Herb substitutions include adding extra sage and fresh mint if hyssop is unavailable, and fresh herbs are preferred to deepen flavors. Adjust herbs according to available ingredients and personal preference.
Ingredients
- 5 red bell pepper large
- 8 ounces goat cheese soft, or substitute feta
- extra virgin olive oil
- 1/4 teaspoon allspice
- 2 teaspoons hyssop fresh minced or ¾ tsp dry hyssop - see substitution note
- 2 teaspoons sage fresh minced or ¾ tsp dry sage
- 1 1/2 teaspoons oregano fresh minced or ½ tsp dry oregano
- 1/2 teaspoon thyme fresh minced leaves or a pinch of dry thyme
- 1 tablespoon sesame seeds
- salt
Instructions
- Roast your bell peppers, then steam, seed, and peel them. For instructions, click here: How To Roast Bell PeppersTake a roasted bell pepper and place it on a cutting board. Slice the pepper vertically from top to bottom and spread it open. Cut the pepper flesh in half, slicing it from top to bottom so you have two equal-sized pieces of roasted pepper.Repeat this process for the remaining bell peppers. You will end up with 10 pieces of roasted pepper.
- Preheat your oven to 300 degrees F. Grease a small baking dish with extra virgin olive oil, then sprinkle the oiled surface with salt.Place one of the roasted half-peppers on a cutting board with the inner side facing up (the side that used to have skin on it should face downward). Form 1 tbsp of the cheese into an oblong oval shape. Press the cheese into the center of the pepper.
- Wrap the ends of the pepper up around the cheese and pull the sides across till it makes a little package. Turn the stuffed pepper over and place it into the bottom of your baking dish, seam side down. Repeat the process until all the pepper halves are stuffed with cheese.
- Sprinkle the tops of the stuffed peppers with allspice. Mix the fresh or dried herbs together in a small bowl till well combined. Sprinkle the herbs evenly over the top of the peppers.
- In a skillet, toast 1 tbsp sesame seeds over medium heat till lightly browned.
- Sprinkle the toasted seeds on top of the herbs. Alternatively, you can use pre-roasted sesame seeds or gomasio. Drizzle the tops of the peppers lightly with olive oil and sprinkle the entire surface with salt to taste.
- Place the dish in the oven and bake at 300 degrees for 30 minutes. Serve hot.
Notes
- If hyssop is unavailable, substitute with additional sage and minced fresh mint to preserve the herbal balance.
- Use fresh herbs when possible to enhance the dish's natural flavors, though dry herbs are acceptable.
- Adjust herb quantities to taste and ingredient availability in your kitchen or garden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 172mg | 7% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4225IU | 85% |
| Vitamin C | 152mg | 169% |
| Calcium | 103mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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