Baked red pepper stuffed with goat's cheese and pine nuts recipe
"During the summer when it is very hot, I serve them with a side of salad as a light and delicious entrée."
Tulum peyniri is a traditional Turkish goat's cheese ripened in a goatskin casing. If you can get hold of it, great; but this recipe will still taste good with a suitable substitute. Didem recommends that you try this recipe with peppers grown from the end of June to the middle of September and that have ample flesh and thin skins.
Ingredients
- 8 red peppers
- 80 ml olive oil
- 2 garlic cloves, peeled and halved
- 2 rosemary sprigs
- 120 g tulum peyniri (or goat's cheese - see notes)
- 1 bunch of basil
- 100 g pine nuts
- 10 g currants
- 1 garlic clove, crushed
- 8 red peppers
- 2.8 fl oz olive oil
- 2 garlic cloves, peeled and halved
- 2 rosemary sprigs
- 4.2 oz tulum peyniri (or goat's cheese - see notes)
- 1 bunch of basil
- 3.5 oz pine nuts
- 0.4 oz currants
- 1 garlic clove, crushed
- 8 red peppers
- 0.3 cup olive oil
- 2 garlic cloves, peeled and halved
- 2 rosemary sprigs
- 4.2 oz tulum peyniri (or goat's cheese - see notes)
- 1 bunch of basil
- 3.5 oz pine nuts
- 0.4 oz currants
- 1 garlic clove, crushed
Details
- Cuisine: Turkish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Place the peppers in an oven dish, drizzle olive oil and sprinkle salt over them. Put the garlic cloves on the peppers, add rosemary and freshly ground black pepper, and I cover the dish with aluminium foil and bake it for 1 hour at 180°C.
- Brown the pine nuts in a dry frying pan for a couple of minutes.
- Mix the cheese, finely chopped basil, pine nuts, currents and crushed garlic thoroughly in a medium-sized bowl and add some of the peppers’ juice from the cooking to this mixture.
- To peel the peppers easily, wrap them in plastic wrap and let them sweat for 15 minutes. After peeling the peppers, cut them along one side and remove the seeds, and then stuff the peppers with the cheese mixture.
Recipe extracted from Aegean Flavours by Didem Senol Tiryakioglu. Published by Jacqui Small www.jacquismallpub.com
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