Roasted Red Peppers Stuffed With Goat Cheese and Monterey Jack Recipe

Step 1

For the sauce:Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.Add garlic and cook for 1 minute.Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.Season to taste with salt and pepper.Keep sauce warm over very low heat.

Step 2

For the roasted peppers:Preheat your broiler.Place the whole peppers on a baking sheet covered with foil.Place them under the broiler, about 6 to 10 inches from the heat source.Turn the peppers frequently until the skin begins to blacken.Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.When cool, wash off the blackened skin.Cut the tops off.

Step 3

Finishing Touch:Mix cheeses together in a bowl.

Step 4

Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.Put eggs into a shallow dish and season to taste with salt and pepper.Put flour and breadcrumbs into 2 separate dishes.

Step 5

Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.

Step 6

Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.Drain on paper towels.

Step 7

Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.

Tips

Medium saucepan
Baking sheet covered with foil
Bowl
Large skillet

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute olive oil for vegetable oil: Olive oil is a healthier alternative to vegetable oil, as it is rich in monounsaturated fatty acids, which can help reduce inflammation and improve heart health.
Substitute feta cheese for goat cheese: Feta cheese has a similar texture and taste to goat cheese, but it is lower in fat and calories. This substitution can result in a healthier dish.

Variations

Vegetarian Stuffed Peppers Substitute vegetable stock for chicken stock and omit the goat cheese. Instead, use a combination of ricotta cheese, Monterey Jack cheese, and Parmesan cheese. Add 1/4 cup chopped fresh parsley to the cheese mixture.

Mexican-Style Stuffed Peppers Substitute vegetable stock for chicken stock and omit the goat cheese. Instead, use a combination of black beans, cooked brown rice, corn, diced tomatoes, and Monterey Jack cheese. Add 1/4 cup chopped fresh cilantro and 1 teaspoon of chili powder to the mixture. Top with a dollop of sour cream before serving.

Serve with

Mediterranean Quinoa Salad - This light and refreshing salad is a great accompaniment to the rich and flavorful roasted red peppers. The quinoa is packed with protein and fiber and the olives, tomatoes, and feta cheese add a Mediterranean flair.

Grilled Eggplant with Mint and Feta: This simple yet flavorful side dish is the perfect complement to the Mediterranean Quinoa Salad. The grilled eggplant is lightly seasoned with mint and feta cheese, adding a touch of salty and tangy flavor to the dish. The contrast of the smoky eggplant with the freshness of the mint and feta provides a delicious balance to the quinoa salad.

FAQ

Q: How do I know when the peppers are done roasting?

A: When the peppers' skin begins to blacken and blister, they are done roasting. You can also test for doneness by inserting a fork into the pepper to check for tenderness.

Q: How long do I need to roast the peppers?

A: Roasting time will vary depending on the size of the peppers, but typically it takes about 15-20 minutes. You should turn the peppers every 5 minutes to ensure even cooking.

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Fun facts:

Fun Fact 1: Roasted red peppers are a popular ingredient in Spanish cuisine. The dish has been popular in Spain since the 16th century and is believed to have been created by Spanish chef Juan de la Mata in 1520.

Fun Fact 2: Monterey Jack cheese was created in Monterey, California in the late 19th century. It was originally called "Jack's Cheese" after the creator, David Jacks. It has since become a popular cheese for use in Mexican dishes.