Roasted peppers stuffed with goat cheese and olives
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Roasted red bell peppers; skin removed | |
| ¼ | pounds | Fresh goat cheese |
| 12 | Pitted imported black olives; sliced | |
| 4 | Green onions; thinly sliced | |
| ½ | tablespoon | Finely chopped fresh rosemary |
| 1½ | cup | Yellow cornmeal for dredging |
| ½ | cup | Vegetable oil |
| 12 | SERVINGS LACTO | |
Directions
This dish was inspired by the flavors of the Mediterranean. You can either roast the bell peppers yourself or buy whole roasted peppers in a jar, but be sure to drain them well and pat them dry before stuffing.
Make one lengthwise slit down each roasted pepper and remove seeds. In medium bowl, mash cheese to soften. Add olives, green onions and rosemary.
Divide into 6 portions and shape each portion into a cylinder. Place one cheese cylinder into each pepper. Wrap the pepper around the cheese, overlapping the edge.
Roll stuffed peppers in cornmeal to coat well. Transfer pepper to a baking dish dusted with cornmeal. Cover and refrigerate until ready to bake.
Preheat oven to 400 degrees. Lightly coat shallow roasting pan with oil.
Arrange peppers in pan and bake until heated through and cornmeal coating is crisp, 5 to 10 minutes. Arrange stuffed peppers on serving platter and cut each into 4 slices.
PER 2-SLICE SERVING: 182 CAL.; 8G PROT.; 9G TOTAL FAT (4G SAT. FAT); 180 CARB.:25G CHOL.; 205MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 38 Converted by MM_Buster v2.0l.