Barossa Valley Inspired Roasted Red Bell Peppers Baked with Goat Cheese, Herbs & Olives
from Food for Thought with Claire Thomas
Made in a 9x7x2 pyrex baking dish.
6-7 red bell peppers
11 ounces fresh goat cheese
1 cup kalamata olives, sliced
1/4 cup basil, chiffonade, plus more for garnish
1/4 cup parsley, chopped, plus more for garnish
3 tablespoons olive oil
Salt and Pepper
Preheat the oven to 500 degrees.
Place the whole peppers on a baking sheet and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. Turn oven down to 400F.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds.
In a 9 x 7 baking dish, line the bottom with one layer of bell peppers. Sprinkle with olive oil, then goat cheese, olives, and herbs. Season with a little salt and pepper, the repeat the layers until sealed with the last of the bell peppers. Finish with olive oil, salt, and pepper, and then bake for 20 minutes, or until bubbly. Let it cool for 10 minutes, and then slice up, garnish with more herbs, and serve.