5.0 from 24 votes
Gila's Stuffed Peppers with Goat Cheese
Learn to make roasted peppers stuffed with goat cheese, topped with sesame seeds and fresh herbs. Recipe, Kosher, Dairy, Healthy, Jewish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5 servings
Calories: 169 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
- 5 large red bell peppers
- 8 ounces soft goat cheese (or substitute feta)
- extra virgin olive oil
- 1/4 teaspoon allspice
- 2 teaspoons fresh minced hyssop (or ¾ tsp dry hyssop- see substitution note)
- 2 teaspoons fresh minced sage (or ¾ tsp dry sage)
- 1 1/2 teaspoons fresh minced oregano (or ½ tsp dry oregano)
- 1/2 teaspoon fresh minced thyme 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.
Cup of Yum
Notes
- Substitution Note: If you can’t find fresh or dry hyssop, you can add and additional 1 tsp sage and 1 tsp minced fresh mint to the mixture. Feel free to adjust the herbs according to taste or what you have in your garden or spice cabinet. I’ve provided dry herb amounts here, but I do recommend you use fresh herbs if possible—they really enhance the natural flavors in this dish.
- Substitution Note:
- If you can’t find fresh or dry hyssop, you can add and additional 1 tsp sage and 1 tsp minced fresh mint to the mixture. Feel free to adjust the herbs according to taste or what you have in your garden or spice cabinet. I’ve provided dry herb amounts here, but I do recommend you use fresh herbs if possible—they really enhance the natural flavors in this dish.
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
20mg
(7%)
Sodium
172mg
(7%)
Potassium
271mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4225IU
(85%)
Vitamin C
152mg
(169%)
Calcium
103mg
(10%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 169
% 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.