Baked Peppers with Goats’ Cheese
This is a delicious and wonderfully easy recipe; the more sunny and sweet the peppers and tomatoes, the better the final result. Aim to find peppers which accommodate the diameter of the tomatoes elegantly. You can experiment with a wide variety of goats’ cheeses: the softer ones will need less cooking.
Serves 4 (The Grain-free Vegetarian p. 84)
Olive oil for greasing
2 large red or yellow peppers, halved vertically
2 large tomatoes, halved horizontally
2 garlic cloves, roughly chopped
200g goats’ cheese, cut into 4 pieces
Basil leaves, to garnish
Preheat the oven to 180°C.
Grease a baking dish with olive oil and place the pepper halves on it, cut sides down. Bake until the peppers have heated through and are starting to soften, about 12–15 minutes.
Remove from the oven and turn the peppers over. Nestle a tomato half in the hollow centre of each of pepper. Bake until the tomatoes have softened, about a further 15 minutes.
Remove from the oven once again, spread the garlic on the tomatoes and place a piece of goats’ cheese on top of each tomato. Bake until the cheese has melted, a further 5–10 minutes. Garnish with basil leaves and serve.