Goat Cheese-Stuffed Red Peppers

Red Peppers

These beauties are called Lipstick Peppers. They are sexy, aren’t they? Red, lucious, puckered and ready for a mammoth, sumptuous smootch. And I am, indeed, completely head-over-heels in love with them.  My husband often brings these home from the farm along with a similar variety called Carmen Peppers. Both have more sweet flavor than a basic red bell pepper, though you could easily use bell peppers for this recipe instead.

Just like any person you love, the first thing you’ll want to do to these peppers is change them. (Insert sarcastic emoticon here.) To make these peppers even better than they ever thought they could be, stuff them with the uber-lucious cheese of all cheeses–goat cheese–and serve them alongside a juicy, medium-rare cheeseburger. The goat cheese and peppers are alternately creamy, tangy, and sweet and go perfectly with a savory burger. I love this combination so much, I’ve actually thought of putting the stuffed peppers right on top of the hamburger. Maybe next time. Let’s not go overboard, okay? We’ll want to keep some excitement in the relationship for when things get a little boring later on.

 

 Stuffed peppers before cooking

 

 

 

 

 

 

 

 

 

 

Stuffed Peppers with Hamburger 3

  

  

  

  

  

  

  

 

These peppers would go perfectly with any beef dish, or just eat them by themselves for a great vegetarian meal that is quite filling on its own. Either way, the combination of goat cheese, bread crumbs, garlic, and olive oil makes any relationship palatable.

 

Goat Cheese Stuffed Red Peppers

1 cup fresh bread crumbs

1.5-2 oz goat cheese (I love Belle Chevre)

2 tablespoons olive oil

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 medium red peppers (I use Carmen or Lipstick peppers, but you could use any type of red peppers for this. Just remember that larger red bell peppers will require about twice the filling)

 

Slice peppers in half lengthwise. Remove seeds and ribs.

Mix the rest of the ingredients in a small bowl.

Stuff each pepper not too tightly, but not too loosely (I usually heap the stuffing a bit).

Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.

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Chicken and Cous Cous with Cucumber and Goat Cheese

People, I don’t have to tell you…it’s hot. In about mid-July I was still using my oven–I couldn’t part with it. But now? Well, me and the oven are through. I’ve broken up with it and told it to go find love in a more northern clime. It’s not going to get any here. I will consider making up with it in mid-October, right about the time I’m craving pumpkin bread. I’m a user.

For now, I’m only considering recipes that require stove-top cooking for under 20 minutes. That’s all I have to give. Rices and pastas are great for this time of year because many of them you can eat hot or cold and they just don’t require much cooking. Plus, you can add anything you have on hand, and you’ve got yourself a fairly substantial meal.

Have you ever tried pearl cous cous? I LOVE IT. Pearl cous cous is larger than regular cous cous–meaning each individual piece of pasta is about the size of a stud (earring that is. I know what you were thinking). I love the texture more than regular cous cous and it seems so much more filling to me.

  Cucumbers

 

 

 

 

 

 

 

This a great dish for the summertime, when it’s too hot to cook, and you’ve got so many cucumbers, you are running out of things to do with them. Start out by chopping up a cucumber. Season it with salt and pepper. I always use sea salt to season vegetables.

  Cucumbers + Pine Nuts

 

 

 

 

Add toasted pine nuts

 

  

Cucumbers + Pine Nuts+ Goat Cheese

 

 

 

 

Add goat cheese

 

 

Cucumbers + Pine Nuts + Goat Cheese + Chicken

 

 

 

 

Add cooked chicken breast

 

  Cucumbers + Pine nuts + Goat Cheese + Chicken + Cranberries  

 

 

 

Add dried cranberries

 

    Cucumbers + Pine Nuts + Goat Cheese + Chicken + Cranberries + Cous Cous

 

 

 

Add cooked pearl cous cous

 

 

  Cucumbers + Pine Nuts + Goat cheese + Chicken + Cranberries + Cous cous + Basil

 

 

 

 

Add herb of choice. I like basil.

 

 

 

 

That’s it! This can be served warm or cold. Enjoy! 

 Final_Chicken and Cous Cous with Cucumbers, Pine nuts, Cranberries and Goat Cheese

 

 

 

 

 

 

 

 

Chicken and Cous Cous with Cucumber and Goat Cheese

Serves 2-3

Feel free to play around with these ingredients. Glenn said he would have preferred a little less cucumber. I on the other hand, normally don’t really like cucumber, but I loved it in this dish. I think it really worked well with the goat cheese.

1 medium cucumber, chopped and seasoned with salt and pepper

1/4 cup toasted pine nuts

2 oz goat cheese (I absolutely love Belle Chevre goat cheese. It’s local and it’s so creamy and tasty.)

1 large chicken breast, cooked (I seasoned mine with sea salt and pepper and cooked it in olive oil in a cast-iron skillet)

1/4 cup cranberries

1 cup pearl cous cous (cooked according to package instructions). I added a sauteed Vidalia onion to this (about a 1/4 cup of onion)

Salt and pepper to taste

Handful of chopped basil on top (parsely would also be good)