Roasted Sweet Peppers with Cheese, Bread, & Herbs

For full recipe archives, instructional videos, and searchable categories, join our Cooking Community here.

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!

Goat cheese & herb roasted sweet peppers | The Elliott Homestead

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.

Roasted Red Peppers with Goat Cheese

 2. In a bowl, combine the goat cheese, bread crumbs, herbs, and chili flakes:

Goat cheese for stuffing the roasted peppers!

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!). 

Local bread diced into bits for stuffing peppers

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.

Rosemary for stuffed peppers

If there were a contest for everything, chives would win. They're the best.

Chopped chives for stuffed peppers

 3. Use a fork to mix the contents together. Salt and pepper to taste.

Roasted bell pepper stuffing

 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!

Roasted sweet peppers with goat cheese and herbs

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...

Charcoal cookin'

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. 

Roasted sweet peppers and salmon

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

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.

2. In a bowl, combine the goat cheese, bread crumbs, herbs, and chili flakes.

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.

5. 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.