Roasted Red Peppers Stuffed with Goat Cheese, Pesto and Zucchini Noodles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 2 tablespoons pine nuts
- 2 tablespoons parmesan cheese
- 3 tablespoons extra virgin olive oil
- for the pesto:
- 2 packed cups of basil
- 1 large garlic clove
- 2 large red bell peppers
- 1 medium zucchini blade d noodles trimmed
- 2 tablespoons chopped basil
- for the peppers:
- 1/2 up crumbled goat cheese
- optional: oil to drizzle
- optional: pepper to season
- Carbohydrate 5.59292125076154 g
- Cholesterol 0.687500000294828 mg
- Fat 7.06268062865021 g
- Fiber 1.85329992284972 g
- Protein 1.55080125092179 g
- Saturated Fat 0.951401312812518 g
- Serving Size 1 1 halve (92g)
- Sodium 33.9737057345003 mg
- Sugar 3.73962132791182 g
- Trans Fat 0.582724313059437 g
- Calories 90 calories
Preheat the oven to 400 degrees. Prepare a baking sheet lined with parchment paper and set aside.Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preferences, if necessary. Transfer the pesto to a large mixing bowl, reserving 2 tablespoons of pesto.Slice the tops of the bell peppers off and then slice in half from top to bottom. Remove the white stems and seeds from the inside. Dip each pepper into the bowl of pesto to coat and then lay out on the prepared baking sheet. Repeat until all bell pepper halves are coated in pesto and on the baking sheet.Bake for 10 minutes. While the peppers bake, toss the zucchini noodles with the remaining pesto and set aside.Remove the peppers, add in the pesto zucchini noodles and cook another 10 minutes. Remove the peppers again, top with crumbled goat cheese to cover the zucchini noodles and bake for 5 minutes or until goat cheese has melted.When done, garnish each bell pepper halve with chopped basil and serve for your lucky guests. Optionally, drizzle with olive oil and season with freshly cracked pepper.
