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

You may also like

Pot-roast chicken pot au feu

Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...

Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill

This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...

Gooseberry & elderflower fool

Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...