Roasted Red Peppers with Pesto and Goat Cheese
Try this Roasted Red Peppers with Pesto and Goat Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 3 ounces goat cheese
- 8 baby red bell peppers
- 2 heaping tablespoons prepared pesto (i love using k
- fresh oregano (optional)
- Carbohydrate 1.89394341780182 g
- Cholesterol 16.79709243675 mg
- Fat 7.18837327014183 g
- Fiber 0 g
- Protein 4.62732531381403 g
- Saturated Fat 4.50479855450671 g
- Serving Size 1 1 Serving (30g)
- Sodium 111.345407977467 mg
- Sugar 1.89394341780182 g
- Trans Fat 0.380903226762799 g
- Calories 92 calories
Preheat oven to 4oo degrees. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted. Optional: sprinkle chopped fresh oregano over peppers before serving.
