Roasted Red Peppers Stuffed with Goat Cheese and Monterey Jack
Elevate your appetizer game with these irresistible Roasted Red Peppers Stuffed with Goat Cheese and Monterey Jack, a dish that’s as elegant as it is effortless. Featuring the smoky sweetness of roasted red bell peppers, they’re generously filled with a creamy mixture of tangy goat cheese, rich Monterey Jack, and fresh parsley for a burst of herbaceous flavor. A golden, crunchy topping of Parmesan-infused panko breadcrumbs adds the perfect finishing touch. This easy-to-follow recipe is ready in under an hour and ideal for dinner parties, holiday gatherings, or a sophisticated weeknight treat. Baked to perfection and served warm, these stuffed peppers are a deliciously satisfying balance of textures and flavors that will leave everyone craving more.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 4 oz Goat cheese
- 1 cup Monterey Jack cheese
- 2 cloves Garlic
- 2 tbsp Fresh parsley
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Panko breadcrumbs
- 2 tbsp Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the red bell peppers. Cut each pepper in half lengthwise and remove the seeds and membranes. Set aside.
In a medium bowl, combine the goat cheese, Monterey Jack cheese, minced garlic, chopped parsley, 1 tablespoon of olive oil, salt, and black pepper. Mix until well incorporated.
Fill each red bell pepper half with the cheese mixture, pressing down lightly to evenly distribute the filling.
In a small bowl, mix the panko breadcrumbs with Parmesan cheese and the remaining 1 tablespoon of olive oil.
Sprinkle the breadcrumb mixture evenly over the stuffed peppers.
Place the peppers on a baking sheet lined with parchment paper or lightly greased foil.
Bake in the preheated oven for 20–25 minutes, or until the peppers are tender and the tops are golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with additional fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 27.7 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1797 mg | 38% | |
*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.
