July 4, 2014

Red & White on a Blue Plate

This is such an easy thing to do but can be an impressive appetizer for guests or the perfect pair to a steak fresh off of the grill.

Goat Cheese-Stuffed Bell Pepper Slices
1 red bell pepper, sliced into 3-4 wide slices (1 off of each side)
Extra Virgin Olive Oil
Goat Cheese

Grill the peppers with the inside of the pepper down until heated. Take off of the grill and fill with goat cheese. Return to the grill, this time with the skin down, for a few minutes to heat/melt the goat cheese.

These can also be stored in the refrigerator and re-heated in a pan with a small amount of olive or coconut oil.

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