Roasted Pepper Cups with Goat Cheese

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25 mins
40 mins
Roasted Pepper Cups with Goat Cheese

Served with garlic toast, this savory bell pepper dish is the perfect beginning to any meal!


  • 4 medium sweet red peppers
  • 3 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 package (8 ounces) cream cheese, softened
  • 8 ounces fresh goat cheese, softened
  • 1 cup grated Parmesan cheese
  • 2 to 3 medium tomatoes, seeded and finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup butter, softened
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 24 slices French bread baguette (1/4 inch thick)


  1. Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain.

  2. In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt, and pepper. Spoon into pepper cups; return to baking dish.

  3. Bake, uncovered, at 350° until heated through, 25-30 minutes.

  4. Meanwhile, in a small bowl, combine the butter, parsley, and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread


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