Goats cheese stuffed peppers!

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If you stumble upon piquillo peppers, then grab them!  they are a variety of capsicum with a sweet taste but no heat. In Spain they are about 10 cm long, traditionally grown in Northern Spain near the town of Lodosa. Very rarely will you find this variety in Australia, so for this recipe you can use the long red capsicum and chop 1/4 off the top. In Spain they are often stuffed with seafood, bacalao (salted cod), minced meat or offal. Here I have chosen a less traditional recipe for it’s stunning simplicity and also the fact that it shows off the sweetness of the roasted capsicum.

Recipe (serves 4)

  • 4 long red peppers
  • 2 small red capsicum (for sauce)
  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 4 garlic cloves, crushed
  • 3 tbsp double cream
  • 250g goats cheese
  • 3 tbsp toasted pine kernels
  • 1 tbsp of thyme


Preheat oven to 22o degrees. Place all 6 peppers in a baking tray, drizzle olive oil and roast them in the oven for 45 minute or until nicely charred. After roasting leave them to cool, then carefully peel them so as not to break the soft flesh. Chop 2 peppers for the sauce. Heat olive oil in a pan, add the onion and fry until soft. Add the garlic and chopped peppers stir until you can smell the garlic, then pour the cream. Transfer the sauce to a food processor and process until smooth and creamy. Season with salt and pepper to taste. Chop the goats cheese, mix together with pine kernels, black pepper and thyme. Carefully stuff your peppers with the goats cheese mixture. Place the stuffed peppers in the oven for 10 minutes. With your creative spirit place the sauce on a plate then top it with your stunning stuffed peppers, enjoy!



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