Roasted Peppers With Goat Cheese and Basil

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We grew Alma Paprika peppers specifically for this recipe. Any thick skinned cherry pepper would do nicely.  I cut off the top and scooped out the seeds, then placed them in a baking pan.  I lined the inside of each pepper with a large fresh basil leaf then filled it with goat cheese.  I’ve also tried this with a chunk of parmesean and some fresh marjoram.   Drizzle the peppers with olive oil and sprinkle on salt and pepper.  They get baked at 350 degrees for 35 to 40 minutes.  They are creamy and just plain yummy both warm from the oven and cold from the fridge (if you have any leftovers!).


1 Comment (+add yours?)

  1. Tracy
    Jul 19, 2012 @ 18:19:34

    Can… can I have some?


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