Prev Recipe Next Recipe

Loading Video...

Roasted Red and Yellow Pepper Goat Cheese Involtini

Recipe courtesy of Anne Burrell

Show: Secrets of a Restaurant Chef

Episode: The Secret to Piccolini

Roasted Red and Yellow Pepper Goat Cheese Involtini

Name: Roasted Red and Yellow Pepper Goat Cheese Involtini
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 2 each red and yellow peppers; 1 (8-ounce) log goat cheese, at room temperature; 1 tablespoon crushed red pepper; 1 tablespoon pimenton (smoked Spanish paprika); Kosher salt; 2 tablespoons chopped chives

Getting reviews...

Level: Easy
Total: 40 min

Prep: 20 min
Inactive: 20 min

Yield: 6 to 8 servings

Level: Easy
Total: 40 min

Prep: 20 min
Inactive: 20 min

Yield: 6 to 8 servings

Ingredients

Deselect All

2 each red and yellow peppers

1 (8-ounce) log goat cheese, at room temperature

1 tablespoon crushed red pepper

1 tablespoon pimenton (smoked Spanish paprika)

Kosher salt

2 tablespoons chopped chives

Directions

Watch how to make this recipe.

Preheat a broiler or grill. Place the peppers on the grill and cook them until they are BLACK on the outside. Yeah that's right BURN THEM! When the peppers are black on all sides remove them from the heat and place them in an enclosed environment, either a paper bag or a bowl covered with plastic wrap. Let them sit until they are cool. This can be done a day ahead.
Using your fingers scrape all the black off the outside of the peppers. Remove the stem and the seeds as well. This is a messy job, accept it and move on. If needed, you can use a damp paper towel. Rinsing the peppers washes away all of the sweet pepper juices.
Once the peppers are clean, cut the peppers into strips that are about 1 inch wide. Place about a teaspoon of goat cheese at one end of each pepper strip. Sprinkle cheese with a pinch of the crushed red pepper, pimenton and salt. Roll up each pepper strip around the cheese and garnish with chopped chives.