Easy Roasted Red Peppers with Pesto & Goat Cheese: A Flavorful Side Dish or Effortless Appetizer
Discover how to effortlessly prepare roasted red peppers, beautifully adorned with vibrant pesto and creamy goat cheese. This simple yet incredibly impressive dish is bursting with flavor, making it a delightful addition to any meal, whether served as a sophisticated appetizer or a vibrant side dish. Perfect for summer gatherings, quick weeknight dinners, or elevating your everyday culinary experience!
There are certain grocery hauls that just spark culinary inspiration, and for me, a trip to Costco often results in a flurry of recipes featuring my favorite staples: pesto and goat cheese. These two ingredients are absolute game-changers, transforming simple vegetables into something truly extraordinary. My pantry often feels incomplete without their vibrant flavors, and once you try this recipe, you’ll understand why they’ve earned their permanent spot on my shopping list.
Let’s talk about Costco’s pesto for a moment. I must confess, since I first discovered it, my homemade pesto efforts have taken a backseat. It’s simply *that* good for a store-bought option – fresh, aromatic, and perfectly balanced. Beyond the incredible flavor, you genuinely can’t beat the sheer convenience and excellent value it offers. It saves time, and frankly, allows me to whip up impressive dishes like these roasted red peppers without the extra fuss.
The inspiration for these exquisite Roasted Red Peppers with Pesto and Goat Cheese comes directly from my wonderful neighbor. He once prepared them for a gathering and brought some over for me to try. His version, cooked on the grill, was absolutely phenomenal. The smoky char, combined with the sweet peppers, savory pesto, and tangy goat cheese, created an unforgettable experience. I was immediately eager to recreate them myself. While grilling offers that fantastic smoky depth, the Florida summer heat can be quite intense. The thought of standing over a hot grill to “test” a new recipe didn’t quite appeal to me this past week. Luckily, roasting them in the oven proved to be just as effective, yielding beautifully tender and flavorful peppers, all while enjoying the comfort of air conditioning.
When selecting the stars of this dish, the bell peppers themselves, I stumbled upon these adorable baby bell peppers at my local grocery store. While I’ve been familiar with the very small mini sweet peppers for years, these “baby bells” were a delightful discovery. Picture them perfectly sized somewhere between traditional large bell peppers and the miniature sweet varieties. I’ve become an instant fan! Their size is absolutely ideal – not too large to be cumbersome, and not too small to be difficult to stuff or handle. They offer just the right amount of sweetness and a pleasing texture once roasted.
If you can’t find these specific baby bell peppers, don’t worry! The popular mini sweet bell peppers work just as wonderfully. You might even use a regular-sized red bell pepper, cut into wider strips or larger halves, though the smaller varieties make for a more elegant, bite-sized presentation perfect for appetizers. The key is to ensure they are uniform in size for even roasting.
How To Make Roasted Red Peppers with Pesto and Goat Cheese
Creating these flavorful roasted peppers is incredibly straightforward, requiring minimal effort for maximum taste. Here’s a simple guide to bringing this delicious appetizer or side dish to life:
- **Prepare Your Oven:** Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures your peppers roast quickly and evenly, achieving that perfect tender-crisp texture.
- **Prep the Peppers:** Take your baby bell peppers (or mini bell peppers), slice them cleanly in half lengthwise, and carefully remove the stems and all seeds. Place the cleaned pepper halves into a large mixing bowl or, for easier coating, a large ziplock bag.
- **Flavor Infusion:** Add generous dollops of prepared pesto, a drizzle of high-quality olive oil, and a splash of balsamic vinegar to the peppers. Toss everything together thoroughly until each pepper half is beautifully coated in the fragrant mixture. This ensures every bite is packed with savory and tangy notes.
- **Roast to Perfection:** Arrange the coated peppers in a single layer on a baking sheet. Avoid overcrowding, as this can steam the peppers instead of roasting them. Place the baking sheet into the preheated oven and bake for approximately 15 minutes, or until the peppers are tender and slightly caramelized at the edges.
- **Add the Goat Cheese:** Once the peppers are cooked to your liking, carefully remove the baking sheet from the oven. Spoon or crumble small portions of fresh goat cheese into the hollowed-out insides of each pepper half.
- **Melt and Serve:** Return the baking sheet to the oven for another 3-5 minutes, just until the goat cheese is wonderfully melted and slightly golden. The creamy, tangy cheese will perfectly complement the sweetness of the roasted peppers and the herbaceous pesto.
- **Optional Fresh Garnish:** For an extra burst of freshness and color, consider sprinkling chopped fresh oregano or basil over the warm peppers just before serving. This not only enhances the flavor but also adds an appealing visual touch.
Perfect for Any Occasion: From Summer Barbecues to Elegant Starters
These dressed-up roasted red peppers are incredibly versatile and have become a beloved dish for many occasions. I first served them a few years ago for our lively July 4th barbecue. It was a fantastic get-together with our neighbors – the very same ones who inspired this wonderful recipe! We fired up the grill for classic burgers and brats, and these vibrant peppers were the perfect complement, alongside other fresh and flavorful dishes. We paired them with a simple yet refreshing cucumber tomato salad (dressed with red wine vinegar for that extra zing) and a hearty red-skinned potato salad. Everything came together beautifully, creating a spread that was both satisfying and memorable. Just thinking about that meal makes me feel delightfully stuffed all over again! These peppers are also an excellent choice for a light lunch, a sophisticated brunch addition, or even a delightful packed lunch for work. Their vibrant colors and fresh flavors make them suitable for almost any culinary setting.
For entertaining, these roasted red peppers truly shine as an appetizer. Arrange them artfully on a platter, perhaps with some fresh arugula or a sprinkle of toasted pine nuts, and watch them disappear. They offer a gourmet touch without demanding hours in the kitchen, making them ideal for hosts who want to impress without stress. Consider them for holiday gatherings, potlucks, or even a cozy date night in. Their vegetarian nature also makes them a fantastic option for guests with various dietary preferences.
Variations and Expert Tips for Your Roasted Peppers
While this recipe is perfect as is, a few tweaks can make it even more personalized:
- **Herb Power:** Experiment with different fresh herbs. Besides oregano and basil, fresh thyme or rosemary can add a lovely depth of flavor. A sprinkle of chopped fresh chives could also add a subtle oniony note.
- **Cheese Alternatives:** If goat cheese isn’t your favorite, try crumbled feta for a saltier, tangy kick, or a soft mozzarella for a milder, creamier melt. A little Parmesan grated over the top before the final bake also works wonders.
- **Spice It Up:** For those who enjoy a little heat, a pinch of red pepper flakes tossed with the peppers before roasting or sprinkled on top with the goat cheese will add a welcome warmth.
- **Add Texture:** Toasted pine nuts, chopped walnuts, or even a sprinkle of breadcrumbs mixed with Parmesan can add a delightful crunch.
- **Grill Master Mode:** If you do decide to grill, pre-cook the peppers slightly on the cooler part of the grill until tender before adding the pesto and goat cheese. Then, move them to direct heat for a quick melt, watching carefully to prevent burning. This gives them that irresistible smoky char.
- **Meal Prep Friendly:** These peppers can be roasted ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, or enjoy them cold as part of a salad or antipasto platter. Add the goat cheese just before serving if you prefer a fresh melt.
- **Choose Your Pesto:** While I swear by Costco’s pesto for convenience, feel free to use your favorite store-bought brand or even a homemade pesto for an extra special touch.
I sincerely hope you all have a fantastic week, and that you get to enjoy these wonderfully flavorful roasted red peppers soon!
More Easy Summer Side Dishes To Try
If you’re looking to round out your summer menu with more simple yet sensational sides, explore these delicious options:
Cucumber Avocado Salad
Cherry Tomato and Blue Cheese Salad
Corn, Tomato and Basil Sauté
Print Recipe
Roasted Red Peppers with Pesto and Goat Cheese Recipe
Author: Aggie Goodman
A simple, yet impressive, side dish or appetizer – roasted red peppers with pesto and goat cheese are full of flavor and a delicious addition to any meal. This vegetarian delight is quick to prepare and perfect for entertaining or a healthy snack.
Ingredients
- 8 baby red bell peppers (or mini sweet bell peppers)
- 2 heaping tablespoons prepared pesto (such as Kirklands from Costco, or your favorite brand)
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 3 ounces fresh goat cheese, crumbled
- fresh oregano or basil, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Slice baby bell peppers (or mini bell peppers) in half lengthwise and remove the stems and seeds. Place the cleaned pepper halves in a large bowl (or a large ziplock bag) and toss with the prepared pesto, olive oil, and balsamic vinegar until the peppers are completely and evenly coated.
- Arrange the coated peppers in a single layer on a baking sheet. Place the baking sheet into the preheated oven and bake for 15 minutes, or until the peppers are tender and slightly softened.
- Carefully remove the peppers from the oven. Spoon or crumble the fresh goat cheese into the insides of each roasted pepper half.
- Return the baking sheet to the oven and bake for an additional 3-5 minutes, or until the goat cheese is wonderfully melted and slightly warmed through.
- Optional: Before serving, sprinkle chopped fresh oregano or basil over the warm roasted peppers for an extra burst of fresh flavor and a beautiful garnish. Serve immediately and enjoy!
More Delicious Recipes Using Bell Peppers:
If you love the sweet and vibrant flavor of bell peppers, be sure to explore these other fantastic recipes that highlight this versatile vegetable:
Grilled Italian Chicken Sausage and Pepper Pitas
Sweet and Sour Garden Peppers
Roasted Mushroom and Pepper Wrap
Pizza Quinoa Stuffed Peppers | Rachel Cooks
Mango and Red Pepper Orzo | Love and Lemons
Pepper Chicken with Cashews Stir Fry | The Little Kitchen