Red peppers stuffed with herbed goat’s cheese

Red peppers stuffed with herbed goat’s cheese

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

A fabulous infusion of flavours. Culinary herbs deliver masses of pharmacological activity, and this lovely dish is jam-packed with them.

Ingredients

Quantity Ingredient
2 red peppers
200g soft goat’s cheese
1 handful fresh parsley, finely chopped
1 handful fresh coriander, finely chopped
1 handful fresh dill, finely chopped
1 teaspoon olive oil
2 teaspoons lemon juice
1 teaspoon pine nuts
sea salt
black pepper

Method

  1. Preheat the oven to 200°C. Cut the peppers in half lengthways and scrape out the seeds and white membranes. Place the pepper halves cut-side down on a lipped baking tray and add a little water. Bake in the oven for about 15 minutes, or until tender.
  2. Meanwhile, place the goat’s cheese in a bowl and break it up with a fork. Stir the herbs into the goat’s cheese along with the olive oil and lemon juice, and season with salt and pepper. Mix well to create a lovely, smooth herbed cheese.
  3. Remove the peppers from the oven, turn them over to expose the insides, and fill the halves with the cheese mixture. Top with the pine nuts. Return to the oven for another 10–12 minutes, or until lightly browned, then remove and serve with a salad.

Good for

  • Skin: Eczema, Psoriasis

    Joints & bones: Rickets

    Heart & circulation: High blood pressure, Heart disease

    Digestive system: Bloating
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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