Roasted Red Peppers with Pesto and Goat Cheese

A simple, yet impressive, side dish or appetizer - roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal.

8 baby red bell peppers
2 heaping tablespoons prepared pesto (I love using Kirklands from Costco)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3 ounces goat cheese
fresh oregano (optional)
Preheat oven to 4oo degrees.
Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered.
Line up peppers on a baking sheet and place into oven. Bake for 15 minutes

full instruction :

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