Roasted Red and Yellow Pepper Goat Cheese Involtini

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These tasted great! My only problem was keeping them together, but that was easily fixed with some toothpicks. I also left the cheese out so it would be nice and soft to work with. When they were finished I refridgerated them so they would set. I also had a hard time peeling the peppers, but that was my fault. I didn't blacken the peppers enough. Make sure you BURN them like Anne says.

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I love these. My farmers market sells baskets of sweet peppers that are not quuite 1st quality for like $2 a basket of 6. Perfect for roasting, so I roast peppers throughout the week & always have them on hand in the fridge. The goat cheese is wonderful on anything as long as I'm concerned so paired with the peppers & smoked paprika is perfect, especially if you're doing a tapas theme but I eat them for lunch, snacks, whatever. Delish!!!! Thank you Anne....

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This a great recipe and can be used to easily replicate the kind of thing you would spend big bucks for at a good deli. I've used these as finger foods for many parties and they are always the first tray cleared and everyone always asks what store I got them from. The flavors complement each other PERFECTLY. This is the kind of recipe that really does make you look like a rock star to your friends!

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The first time I made this I prepared it exactly the way the recipe was written. I loved it!! The second time I added my own spin. I cut mini-bell peppers and a few jalapeno peppers in half, removed the seeds and white part, then put the filling in the raw peppers and grilled them. I loved that, too. I so appreciate Anne's combination of flavors, and simple approach to cooking. Thanks Anne!

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I luv roasted peppers and knew this would be a smash hit. It was. To the woman before who rated a recipe based on changing it, it think you are a moron and Foodnetwork should bar people like you from wrtiting reviews. If you change a recipe and don't follow the directions then DON"T RATE THE RECIPE! Roasted peppers are in no way firm no matter how ginormo (as you say they are. I suspect you know nothing about roasting peppers and didn't trust letting them turn black. Stay off of foodnetwork Rebecca.

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This was a great and simple recipe. I didnt have a problem with putting it together at all, it was very managable. My first experience with goat cheese and it married quite well with the roasted pepper.

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I will make again! To the lady before me, IF YOU FOLLOW THE RECIPE IT TURNS OUT PERFECT! Don't adjust the recipe and then complain about it!.. It wasn't messy at all at the correct scale! I love this show too and I usually only watch Giada and Ina. Paula from Ohio

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but i am going to try to rate and review a recipe that i changed. not too fair to anne, i know. but the jumping off point of the recipe is fantastic...i just needed to tweak it for my casa.

so instead of paprika, i did a basil leaf because my garden dictated it to be that way. i also used about a 4th of the cheese that the recipe calls for, but that was only because my peppers were really thick and meaty and there was limited space.

the flavors were amazing....the sweet pepper combined with the tang of the cheese was delish. but (again maybe this could just be because of my ginormo peppers it was kind of sloppy and unmanageable. i don't know if i would try this again as a finger food, but the flavors are worth investigating again...maybe as a pasta topping?