François de Mélogue Main Course Provencal Recipes Taste Vegetarian

Roasted Peppers with Goat Cheese a Provencal Classic

©Francois de Melogue

As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the layers. Basil and an anchoïade sauce go on top of the roasted red peppers for a great meal with nothing more than a big green salad and a glass of rose wine.

Anchoiade is an interesting Provencal sauce. While the French revel in the wonderful briny flavours, mention anchovies to many of your friends, and you will get wrinkled expressions of anguish. And that is because they have likely encountered only the tiny, salty version that ends up (strangely) on some pizza orders. Sadly, anchovies have a stigma of being strong-flavoured and hard to clean. Neither is true. In this video, I will walk you through how to clean fresh/frozen anchovies and two of my favourite quick preparations that you will love. I promise you will love this sauce and this recipe.

Roasted Peppers stuffed with Goat Cheese and Basil, Anchoiade

Chef François de Mélogue

A Vegetarian main dish perfect for a family dinner served with Anchoiade and a Provencal sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine French, Provencal

Servings people

Equipment

Ingredients

For the Peppers:

2 Fire-Roasted Peppers use fresh or buy jarred ones
6 oz Goat Cheese fresh
10 Basil Leaves chopped
1 tbsp olive oil

For the Anchoiade Sauce:

2 large egg yolks
1 garlic clove chopped
8 to 10 anchovy fillets
squeeze of lemon juice fresh
1/2 cup Olive Oil

Instructions

Make the Anchoiade:

Combine the eggs, garlic, anchovy, and lemon juice in a food processor's bowl and puree until about 1 minute. With the motor running slowly, pour in the olive oil. The sauce will thicken up like mayonnaise. Keep refrigerated until you use it.

Prepare the Peppers:

Make a slit in the roasted peppers, and remove as many seeds as possible without fully opening the pepper. Mix the goat cheese, basil, a drizzle of olive oil, salt, and pepper in a small bowl. Divide the goat cheese into 4 portions and stuff it into the peppers.
Oil an oven-proof gratin dish and put peppers in. Roast at 400°F (200°C) degrees until hot and bubbly, about 10 minutes, or until the cheese is warm and soft. Spoon the Anchoiade sauce over and serve immediately.

Keyword Anchoiade, Basil, Goat Cheese, Peppers, Vegetarian Dish

Tried this recipe?Let us know how it was!

Additional Vegetarian Dishes:

Les Petits Farcis a Vegetarian Version

I’m going to share with you my family’s favourite one. It’s a very simple version, healthy, and vegetarian. Let’s get cooking! To make it easier, choose round shaped vegetables. For the pleasure of the eyes, choose different colour vegetables: tomatoes, round zucchini, peppers, white onions.

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Anna created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.

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Charred Peach, Asparagus, Mozzarella and Prosciutto Salad

Stuffed Baked Tomatoes

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Please share this with friends and family.

Tags:Casseroles,Goat Cheese,Gratin,Main Courses,Red Peppers,Vegetarian

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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on https://www.francoisdemelogue.com/.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

Roasted Peppers with Goat Cheese a Provencal Classic