This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Some writers say the leaves [cilantro] are used for seasoning, but this statement seems odd, as all the green parts of the plant exhale a very strong odor of the wood-bug, whence the Greek name of the plant."
-Vilmorin-Andrieux, 19th Century Writer
This is a quick and simple and so tasty side dish for any spicy meal. Almost any herb will do -- if you’re making Spanish food, use thyme and oregano or for Southwestern or Mexican the cilantro works great. Basil is fantastic as well.
The most common pepper in markets today is the Sweet Pepper or Bell Pepper. There are a number of varieties and all are in the Capsicum family, making them a cousin to chili peppers, such as jalapenos and habaneros.
Red bell peppers are simply green peppers that have been allowed to ripen on the vine longer and are, consequently, sweeter. There are also yellow, orange and purple varieties, each with subtly different flavors.
Look for peppers that are not soft and have no dark spots or obvious bruising. One sign of a pepper that is not fresh is when there are small pits in the skin.
Green bell peppers have twice the amount of vitamin C as oranges and red or yellow bell peppers have 4 times as much.
4 ounces peppers = 30 calories, 0g fat, 0g sat fat, 0g mono fat, 1g protein, 7g carbohydrates, 3mg sodium, 0mg cholesterol
Servings = 2 | Serving size =1 pepper
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe does not make very good leftovers.
|2||peppers (yellow, red, or orange)|
|2 ounces||goat cheese|
|1/4 cup||cilantro leaves|
|spray olive oil|
Preheat the oven to 325°F.
Place the peppers in the oven and roast for about 20 - 25 minutes. Turn the peppers about 1/4 turn about every 5 minutes so that they roast evenly on all sides.
Remove and let cool on the counter. Slice lengthwise and remove the seeds.
While the peppers are cooling place the goat cheese in a bowl and add the chopped cilantro. Mix together until well blended.
Place 1/4 of the goat cheese mixture inside each half of the roasted pepper. Fold over and press slightly so that the cheese flattens out inside the pepper.
Preheat the oven again to 325°F. Place a medium skillet in the oven and when hot spray lightly with olive oil. Add the peppers and return the pan to the oven and cook for about 7 - 10 minutes until they are hot and serve.
Serving size = 1 pepper
Servings = 2
Amount Per Serving
|Calories 108||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 1g|
|Trans Fat g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 3g||11%|
|Vitamin A 21%||Vitamin C 221%|
|Calcium 6%||Iron 6%|
|Vitamin K 19 mcg||Potassium 305 mg|
|Magnesium 21 mg|