Gilas Stuffed Peppers With Goat Cheese Food

GOAT CHEESE-STUFFED PIQUILLO PEPPERS

Steps:

• Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
• If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
• Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
• Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

MEDITERRANEAN ROAST PEPPERS WITH OLIVES AND GOAT'S CHEESE

Steps:

• Heat the oven to 190C/fan 170C/gas 5. Put the peppers in a roasting tray. Toss together the tomatoes, garlic and olive oil, season, then fill the peppers.
• Roast for 30-40 minutes or until the peppers are really soft. Dot with the cheese and scatter with the olives and basil. Serve with salad and bread, if you like or keto bread to make this keto-friendly.

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

STUFFED PEPPERS & GOATS CHEESE

Steps:

• Preheat oven to 200C/400F/Gas Mark 6/Fairly Hot.
• If your goat's cheese has gone a bit squishy, put it in the freezer for 10minutes first. This allows for easier slicing.
• Cut the peppers in half, try to cut the stalk in half as well for the visual. Remove the pips and pith.
• Add some balsamic vinegar to the hollowed out pepper, don't go too crazy with it. Cut the goat's cheese into 6 parts. Add a piece of the cheese to each Pepper half. Sprinkle on pine nuts.
• Add to baking tray, splash on olive oil and bake for 20minutes.