Prep time:

Cooking time: 40 minutes

Total time:

Serves: 4

4 Large Peppers

Small amount of Parsley

2tbsp Chopped Chives

2tbsp Baby Capers

1tbsp Balsamic Vinegar

Basil Leaves

150g Goats Cheese

Olive Oil, to cover

Caroline Cowan makes some Red Peppers rolled with Goats Cheese

  1. Cut the peppers into large flat pieces and remove seeds.
  2. Lay the pieces onto a tray, skin-side up, and place under a hot grill until the skin blisters and blackens.
  3. Place inside a plastic bag and leave to cool, then peel away the skin. Cut into 3 cm wide pieces.
  4. Combine the parsley, chives, capers and balsamic vinegar in a small bowl. Crumble in the goats cheese and mix well.
  5. Season with lots of pepper. Place a basil leaf on the inside of each pepper piece and top with a teaspoon of goat’s cheese.
  6. Roll the pepper over the goat’s cheese mixture and secure with a cocktail stick. Brush with olive oil.

  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...