Tuesday, December 29, 2009

Wildwood Roasted Peppers Stuffed With Goat Cheese


1 Lb Sweet multicolored peppers

1 Tbsp Olive oil

To taste Salt (kosher or sea salt) and fresh ground pepper


1 Pkg Goat cheese

1 Head Garlic(roasted)

¼ C Chopped sun dried tomatoes

1 Tbsp Dried Basil

1 Tbsp Dried oregano

To taste Salt (kosher or sea salt) and fresh ground pepper

Roasted Garlic- Slice the top off of a whole head of garlic, coat with olive oil, wrap in foil and place in your wood fired oven, close to the mouth opening (away from the fire) for 45min- 1hour, or until the garlic is soft and light brown in color.

Peppers- Heat a sauté pan in the oven. Toss peppers in olive oil and season. Put the peppers in the pan and place in the oven. Cook peppers until slightly charred, remove from oven and allow to cool. Remove the seeds and tops of the peppers.

Stuffing- Place all ingredients, including roasted garlic, in a mixing bowl and blend until smooth. Place mixture in refrigerator or freezer (should be cold enough to form a ball in your hand).

Peppers pt.2- Roll the cheese stuffing into a small log and fill the roasted peppers (this is easier if the cheese mixture is well chilled) and place in the oven for 2-3 minutes.

Herbed Goat Cheese Dip on FoodistaHerbed Goat Cheese Dip


  1. Two of my favorite combinations- peppers and goat cheese. Simple, elegant and delicious. Nice recipe, thanks for posting!

    Melissa Peterman

  2. Thank you Melissa! Yes, this is one of our favorites!

  3. If I am not the proud owner of a wood-fired oven, what temperature would you suggest? I make a crostini with roasted red peppers and herb goat cheese, so I cannot wait to make this! It sounds delicious!

  4. Hi Brenda-

    Thank you for the comment. Your crostini sounds delicious as well. We would suggest 350-400 degrees.

    Let us know how it turns out!

    We are following your Blog now too- very nice!