My kitchen is torn up from head to toe. There are, literally, no counter tops. The sink doesn't have a faucet and I've been washing dishes with bowls of hot, soapy water from the tub. Tools litter the floor and planks of wood are leaning up against my partially-painted door (with no knob). Ever heard the term “hot mess”? It's hotter than that.
And yet, magically, my four littles, husband, and myself still need to eat. Three times a day. For the first few weeks of the kitchen remodel, I'd kindly shuffle the kids to the garden and tell them (more or less) to forage for their supper! “Yummy! Look at those raw green beans! Eat up, yo.”
Eventually, the excitement of not knowing where your next meal was coming from wore off and they were all doe-eyed, holding onto my knees while they looked up at me and began begging for a real, proper meal. Fine. FINE KIDS! I'll feed you. And I'll feed you proper.
Goat cheese and herb roasted sweet peppers it is. Because a) there are a zillion peppers growing in the garden and b) they whip up in no time and taste like a million bucks. Dressed to impress with hardly any effort. Lucky us!
Roasted Sweet Peppers with Goat Cheese, Bread, & Herbs
You will need:
– 8 medium sweet peppers
– 1 cup goat cheese
– 1 cup crusty bread, cut into teeny tiny pieces or ground into crumbs
– 1 tablespoon minced chives
– 1 tablespoon minced rosemary
– 1 tablespoon fresh thyme leaves (lemon thyme is extra delicious)
– Pinch of red pepper flakes or 1/4 teaspoon diced red chili
1. Halve the peppers and remove the seeds. I like to cut them in half so that the stem remains on a bit on each side because I think it looks pretty. Pretty peppers. Pretty, pretty peppers.
2. In a bowl, combine the goat cheese, bread crumbs, herbs, and chili flakes:
Don't like goat cheese? That's okay, you weirdo. I won't judge (weirdo). Just sub in another soft cheese, such as ricotta (watch my video on how to make it here!).
I use a local bread from the Anjou Bakery. It's my all time favorite – super crusty and hard on the outside, soft and moist and chewy on the inside. All the best bread components.
If there were a contest for everything, chives would win. They're the best.
3. Use a fork to mix the contents together. Salt and pepper to taste.
4. Lay the peppers on a baking sheet before scooping a bit of the mixture into the middle of each one. You can use a spoon or you can be a rebel, like me, and just use your fingers to do the trick. It's more moldable this way! Plus, I love working with my hands. It's like adult playdo. Get your hands in the food, man!
Oh la la. We're making roasted sweet pepper magic now, baby! Drizzle the peppers with a bit of olive oil before placing in a preheated 475 degree oven for 5-10 minutes, until roasted (but not mooshy!) and hot…
OR…
Make your husband light up the grill so you can enjoy that delicious outdoor-cooking taste on your roasted sweet peppers. It makes them that much better.
Especially when they're cooked next to two salmon fillets that a dear friend's husband caught and shared with you. Sometimes, I really, really, really love living in the Pacific Northwest. This time of year, we've got amazing fresh fish, more produce than we can possibly consume, produce stands full of inexpensive peaches, apples, and pears, and the slightest ting of fall in the air. And lots of beautiful peppers.
You should've seen the kiddos snarf these down… it's like they haven't eaten anything but eggs and tomatoes for a few weeks (cough)…
We've got lots of summer produce still to consume… not the least of which is more roasted sweet peppers! I'll eat 'em all! Sorry kids.
And Amen.
Roasted Sweet Peppers with Cheese, Bread, & Herbs
- 8 medium sweet peppers
- 1 cup goat cheese
- 1 cup crusty bread (cut into teeny tiny pieces or ground into crumbs)
- 1 tablespoon minced chives
- 1 tablespoon minced rosemary
- 1 tablespoon fresh thyme leaves (lemon thyme is extra delicious)
- Pinch of red pepper flakes or 1/4 teaspoon diced red chili
- Halve the peppers and remove the seeds. I like to cut them in half so that the stem remains on a bit on each side because I think it looks pretty.
- In a bowl, combine the goat cheese, bread crumbs, herbs, and chili flakes.
- Use a fork to mix the contents together. Salt and pepper to taste.
- Lay the peppers on a baking sheet before scooping a bit of the mixture into the middle of each one.
- Drizzle the peppers with a bit of olive oil before placing in a preheated 475 degree oven for 5-10 minutes, until roasted (but not mooshy!) and hot…OR…light up the grill so you can enjoy that delicious outdoor-cooking taste on your roasted sweet peppers. It makes them that much better.
Jill Winger
Woman. Why can’t you just feed your family cheese/bean quesadillas on store-bought tortillas for weeks on end like a normal person when you’re in the midst of a kitchen remodel? You’re making me look bad. Sheesh.
Shaye Elliott
Bah ha. Well, you missed the breakdown I just had. It ain’t all pretty 😉
Hazel
Sounds delicious! We had roasted peppers last night, but filled with tomatoes (halved if they’re cherry sized, quartered or chopped if they’re bigger), some chopped anchovy (or use a good splash of worcester sauce or just omit), sliced garlic and a slug of olive oil. Sprinkle with herbs when done. You can also add cheese- goats cheese, feta, mozzarella and halloumi all work well.
A friend has suggested feta, new potato and pesto (a Hugh Fearnley-Whittingstall recipe, I think), so we’re ok for roast pepper recipes for the time being 🙂
Elizabeth
YUM! It ALL sounds so good! Our garden is really late this year. We are continuously (like EVERYDAY) asking God to prolong true fall with warm days and warm-ish nights until at least the beans ripen. We gotta have beans~ at least!!!!
So Shay- how are all your sweet animals? Do you guys have pigs this year? Did Cecilia get bred? Inquiring minds wanta know 🙂
char
Oh man, remodels… ugh. I’ve experienced way too many of those in my lifetime. If i had the money I’d hire a team to do mine right now. Oh… one can only dream. For now it’s torn linoleum floors and very old school tile counter tops. Still feel blessed though. Thank you God for my home!