GOAT CHEESE STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 8
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
- In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS
A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.
Provided by David Tanis
Categories finger foods, vegetables, appetizer
Time 20m
Yield 10 toasts
Number Of Ingredients 9
Steps:
- Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
- Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
- Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
- Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
- Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
- Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
- Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
- To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.
FETTUCCINE WITH TOMATO-POBLANO SAUCE AND GREEN CHILE GOAT CHEESE
Ok so I am not a HUGE pasta eater. I love it, but really only make it about once every couple of months. When I do, I love to try new recipes. This one really is fab! Comes from the "I love pasta" site.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roast the poblanos or the green peppers and the jalapeño directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let stand until cool. Cut the peppers in half lengthwise and remove the stem and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/2-inch cubes.
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 3 minutes. Pour in the wine, increase the heat to high and boil until the wine is reduced to 1 tablespoon. Add the tomatoes and two-thirds of the peppers and heat to boiling. Reduce the heat to a simmer and cook until the tomatoes are very tender, about 20 minutes. Stir occasionally to break up the tomato pieces. Add the basil, sugar and salt and pepper to taste.
- Combine the goat cheese and the remaining peppers in a food processor or blender. Process until the peppers are finely chopped and the cheese is very creamy.
- Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the tomato sauce and half the cheese mixture and cook over medium heat until the cheese is melted and the pasta is coated with the sauce. Transfer pasta to a serving bowl. Serve, passing the remaining goat cheese separately.
Nutrition Facts : Calories 423.3, Fat 7.4, SaturatedFat 1.5, Cholesterol 71.8, Sodium 251.9, Carbohydrate 73.1, Fiber 5, Sugar 8.1, Protein 13.7
PASTA WITH BELL PEPPERS, GOAT CHEESE AND BASIL
Make and share this Pasta With Bell Peppers, Goat Cheese and Basil recipe from Food.com.
Provided by Annas Mom
Categories Healthy
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook the garlic in the oil over moderately low heat, stirring, for 1 minute. Add the onion and cook, stirring, until the onion is softened. Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes, or until the peppers are just tender, add the wine and olives.
- Boil the wine until it is reduced by half, season the mixture with salt and pepper to taste and stir in the basil.
- In a pot of salted cooking water, cook the pasta 8 to 10 minutes or until al dente. Drain well, reserving 2/3 cup of the cooking water.
- In a serving bowl, whisk 2/3 of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth. Add the pasta and the bell pepper mixture and toss well.
- Sprinkle the pasta with the remaining goat cheese.
Nutrition Facts : Calories 1120, Fat 33.4, SaturatedFat 11.6, Cholesterol 33.6, Sodium 428.7, Carbohydrate 178.8, Fiber 26.7, Sugar 6.7, Protein 27.2
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
GOAT CHEESE WITH MARINATED ROASTED PEPPERS
This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.
Provided by poppy
Categories Appetizers and Snacks Cheese
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
- Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
- Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
- Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g
More about "fettuccine with goat cheese and peppers recipes"
FETTUCCINE WITH GOAT CHEESE AND PEPPERS RECIPE
From recipeland.com
Servings 4Calories 148 per servingTotal Time 25 mins
MUSHROOM PEPPER PASTA WITH FETA GOAT CHEESE SAUCE RECIPE
From toriavey.com
RECIPES > PASTA > HOW TO MAKE FETTUCCINE WITH GOAT CHEESE AND …
From mobirecipe.com
GOAT CHEESE PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPINACH AND GOAT CHEESE RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GOAT CHEESE AND PASTA RECIPES - FOOD NEWS
From foodnewsnews.com
FETTUCCINE WITH GOAT CHEESE AND PEPPERS RECIPE - WEBETUTORIAL
From webetutorial.com
FETTUCCINE WITH GOAT CHEESE AND PEPPERS RECIPE
From free-recipes.co.uk
FETTUCCINE WITH GOAT CHEESE AND PEPPERS RECIPE
From ifood.tv
ASTRAY RECIPES: FETTUCCINE WITH GOAT CHEESE & PEPPERS
From astray.com
FETTUCCINE WITH GOAT CHEESE AND PEPPERS - AMERICANRECIPES.EU
From americanrecipes.eu
FETTUCCINE WITH GOAT CHEESE AND PEPPERS | PASTA | QUENCH MAGAZINE
From quench.me
FETTUCCINE WITH GOAT CHEESE AND PEPPERS
From bordeglobal.com
FETTUCCINE WITH GOAT CHEESE & BELL PEPPERS ON BAKESPACE.COM
From bakespace.com
FETTUCCINE WITH GOAT-CHEESE AND SALAMI SAUCE RECIPE
From recipes.net
ASTRAY RECIPES: FETTUCCINE WITH GOAT CHEESE AND PEPPERS
From astray.com
FETTUCCINE WITH GOAT CHEESE AND PEPPERS - LUNCH RECIPES
From fooddiez.com
FETTUCCINE WITH GOAT CHEESE AND PEPPERS - AMERICANRECIPES.EU
From americanrecipes.eu
WHIPPED GOAT CHEESE - GREEN VALLEY KITCHEN
From greenvalleykitchen.com
RECIPE: FETTUCCINE WITH GOAT CHEESE AND PEPPERS
From mealsteps.com
PASTA WITH GOAT CHEESE AND BASIL RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY GOAT CHEESE, RED PEPPER, & SAUSAGE PENNE
From aroundmyfamilytable.com
FETTUCCINE IN ROASTED RED PEPPER & GOAT CHEESE BUTTERMILK SAUCE
From momfoodie.com
LINGUINE AND TOMATO PASTA WITH GOAT CHEESE | HUBPAGES
From hubpages.com
GOAT CHEESE & ROASTED PEPPER PASTA FOR MOM - ITALIAN FOOD …
From italianfoodforever.com
ROASTED RED PEPPER & GOAT CHEESE ALFREDO - LAUREN'S LATEST
From laurenslatest.com
FETTUCCINE WITH PEAS, ZUCCHINI AND GOAT CHEESE | RICARDO
From ricardocuisine.com
FETTUCCINE WITH GOAT CHEESE AND PEPPERS - BIGOVEN.COM
From bigoven.com
PASTA WITH CHEESE SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAMY GOAT CHEESE PASTA - JO COOKS
From jocooks.com
RECIPE: PASTA WITH SWEET PEPPERS & GOAT CHEESE - EDIBLETCETERA
From edibletcetera.com
PASTA WITH ROASTED RED PEPPERS & GOAT CHEESE - ITALIAN FOOD …
From italianfoodforever.com
10 BEST STUFFED GOAT CHEESE BELL PEPPER RECIPES - YUMMLY
From yummly.com
PASTA WITH ROASTED PEPPERS AND GOAT CHEESE RECIPE - FOOD & WINE
From foodandwine.com
FETTUCCINE WITH GOAT CHEESE AND SALAMI SAUCE RECIPE
From crecipe.com
ROASTED PEPPER AND GOAT CHEESE PASTA RECIPE | MYRECIPES
From myrecipes.com
FETTUCCINE WITH GOAT-CHEESE AND SALAMI SAUCE RECIPE
From myrecipes.com
FETTUCCINE WITH GOAT CHEESE AND PEPPERS - RECIPEJUNGLE
From recipejungle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #pasta #vegetables #pasta-rice-and-grains #peppers #tomatoes
You'll also love