Pesto and Goat Cheese Roasted Peppers

I posted this recipe years ago, back when I was doing my weekly menus with recipes all in one post. And, coincidentally, the first recipe was also posted during this time of year. The dish would actually be good in any season- a particularly yummy way to enjoy summer's fresh basil and pepper bounty- but the roasting process and the high temperature of the oven seems to make the most sense to me in the winter.

A friend actually reminded me about this dish (Thank you, Sarah!) claiming that it makes her husband's night when it appears on their dinner menu. It's so simple, yet so delicious, I think it might make most people excited to see it on their table.

The way the goat cheese browns and the edges of the peppers become charred adds to its winter appeal. The olive oil and pesto give the dish some substance, yet it remains light, calling you to eat the whole pan at one sitting. We had them with chicken sausages last week, but I also think they'd be good as a side to a hearty grain like quinoa or with other roasted vegetables as I suggested in the original post. Another idea that just popped into my head is how fabulous they'd taste over orzo pasta as a sort of deconstructed pasta sauce.....mmm!

I've made a few changes to the recipe over the years, realizing it didn't quite need so much olive oil, but for the most part it's the same. I hope you enjoy these.

Roasted Peppers with Goat Cheese and Pesto

3 peppers of differing colors Olive oil Salt and Pepper Basil leaves Pesto Goat Cheese

Half and seed the red, yellow, and orange bell peppers. Preheat oven to 450 degrees. Spray roasting pan with olive oil and place peppers in pan, cut side up. Drizzle peppers lightly with olive oil and sprinkle with salt and pepper. Put a basil leaf, a generous spoonful of pesto, and a chunk of goat cheese in each pepper half. Add the pan to the oven for about 30 minutes- you are looking for the peppers to get crispy brown at the edges. Serve with extra freshly torn basil leaves.