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

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