Roasted Sweet Peppers Stuffed with Goat Cheese

Serves 4

Ingredients:

12 sweet baby bell peppers
2 tablespoons/30 ml olive oil
6 ounces/175 g soft goat cheese
2 tablespoons/about 5 g finely chopped fresh chives
Salt and freshly ground black pepper
2 teaspoons/less than 2 g chopped fresh flat leaf parsley

Method:

Preheat the oven to 450°F/230°C.  Place the bell peppers in a medium ovenproof skillet. Drizzle with 1 tablespoon/15 ml of olive oil and toss the peppers to coat in the oil.  Roast in the oven for 15 to 20 minutes, or until the skins are blistered and blackened in spots and the peppers are tender.   Transfer the peppers to a bowl.

Cover with plastic wrap and allow the peppers to steam for 5 to 10 minutes to help loosen the skins from the peppers.  Remove the skins from the peppers.  Cut off the tops of the peppers and scoop out the seeds, keeping the peppers intact.

In a small bowl, mix the goat cheese and chives.   Season the cheese mixture to taste with salt and pepper.  Spoon the cheese mixture into a resalable plastic bag.  Cut off one small corner of the bag.

Pipe the cheese mixture into the peppers. If your peppers have split open, just pipe the cheese mixture down the length of the peppers and fold the peppers over the cheese mixture to enclose.  Place the stuffed peppers on a tapas plate.  Sprinkle with the parsley.  Drizzle with the remaining 1 tablespoon/15 ml of olive oil and serve at room temperature.