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–+ servings
Roasted Peppers Goat Cheese

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine French, Provencal
Servings 4 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
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