Goat Cheese Marinated Peppers
Brighten up your appetizer spread with these irresistible Goat Cheese Marinated Peppers, a vibrant and flavorful dish that’s as visually stunning as it is delicious. This recipe combines roasted red and yellow bell peppers with creamy, tangy goat cheese, all soaked in a beautifully aromatic marinade of olive oil, white wine vinegar, garlic, fresh thyme, and basil. The charring of the peppers adds a smoky, caramelized depth, while the marinade infuses the dish with herby, garlicky goodness. Perfect for entertaining, this easy-to-make dish can be prepared ahead of time and served with crusty bread or crackers. Whether you're hosting a dinner party or enjoying a cozy night in, these marinated peppers bring Mediterranean elegance to your table.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 150 grams Soft goat cheese
- 80 milliliters Olive oil
- 2 tablespoons White wine vinegar
- 2 small Garlic cloves
- 4 sprigs Fresh thyme
- 10 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper.
Wash the red and yellow bell peppers thoroughly and place them whole on the prepared baking tray.
Roast the peppers in the preheated oven for 20–25 minutes, turning them halfway through, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a large bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes. This makes it easier to remove the skins.
Once the peppers have cooled slightly, peel off the skins, remove the stems, and discard the seeds. Cut the peppers into long slices, about 2 cm wide.
In a small bowl, crumble the goat cheese into bite-sized pieces and set aside.
In a separate bowl, whisk together the olive oil, white wine vinegar, minced garlic cloves, salt, and black pepper to create the marinade.
Layer the roasted pepper slices and crumbled goat cheese in a shallow dish or container. Add the fresh thyme sprigs and basil leaves between the layers.
Pour the marinade evenly over the peppers and goat cheese, ensuring everything is well coated.
Cover the dish and refrigerate for at least 1 hour (up to 24 hours) to allow the flavors to meld together.
Before serving, bring the marinated peppers and goat cheese to room temperature and serve with crusty bread or crackers as an appetizer.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 28.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
