Roasted Bell Peppers with Goat Cheese and Basil


Why make a gift rather than buy it? Creating an edible gift is more interesting than running to a store to purchase a bottle of wine. Most of the time it is cheaper than buying from a store and it means a lot more. The other advantage is that you have total control over the ingredients enabling you to make a seasonal, mindful choice of what the gift is all about.

Roasted Bell Peppers with Goat Cheese and Basil

Chef Norbert
Prep Time 20 minutes
Cook Time 25 minutes
Cuisine French
Servings 4
Calories 507 kcal



  • Preheat oven to broiler setting Place peppers in one layer on a rimmed sheet pan, drizzle with a little olive oil, and broil for about 10 minutes until lightly charred. Transfer peppers into a bowl and cover with foil, leave peppers to sit in the bowl for about 15 minutes to steam.
    1 lb bell pepper
  • Remove goat cheese from the refrigerator and bring to room temperature, roll goat cheese into about 8 balls of equal size, and set aside When peppers are cool peel away the skin, put peeled peppers in a bowl, toss gently with fennel seeds and white balsamic vinegar.
    4 oz goat cheese, 1 tsp fennel seeds, 1 tbsp vinegar balsamic
  • Transfer roasted peppers, goat cheese, and basil leaves to the sterilized jar, cover with olive oil, seal jar, and label. The peppers and goat cheese will keep up to 2 months in a refrigerator; once opened consume within weeks.
    4 leaves basil, 6 fl oz extra virgin olive oil


Serving: 1serving | Calories: 507kcal | Carbohydrates: 8g | Protein: 6g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Cholesterol: 13mg | Sodium: 111mg | Potassium: 262mg | Fiber: 3g | Sugar: 6g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Goat Cheese
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