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Wrap peppers around goat cheese for appetizer

These appetizers are not only colourful but also delicious. Grill a combination of yellow, red and orange peppers to make your presentation even more colourful, especially if serving on a buffet table.

These appetizers are not only colourful but also delicious. Grill a combination of yellow, red and orange peppers to make your presentation even more colourful, especially if serving on a buffet table.



For creamy centres, place the stuffed peppers in a 180 C (350 F) oven for 8 to 10 minutes.



Grilled Sweet Pepper Rolls



1 red onion, quartered



15 ml (1 tbsp) olive oil



Salt and pepper, to taste



2 each sweet red and yellow peppers



50 ml (1/4 cup) balsamic vinegar, for glaze



8 to 16 basil leaves



125 ml (1/2 cup) soft goat cheese



750 ml (3 cups) baby arugula



Thread onion quarters onto metal skewers. Brush with olive oil and season with salt and pepper.



Grill onion and red and yellow peppers over medium-high heat, turning often, for 10 to 12 minutes for the onion or until tender-crisp and lightly charred and 20 to 25 minutes for the peppers or until charred. Let cool enough to handle. Thinly slice onion and set aside. Peel, seed and halve peppers.



Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.



Lay 1 large or 2 medium basil leaves flat on each grilled pepper half. Top each leaf with heaping 15 ml (1 tbsp) grilled onions, then 15 ml (1 tbsp) goat cheese. Season with pepper. Bring 2 sides of the pepper over filling to enclose. Place on platter or baking dish; cover and refrigerate until ready to serve.



To serve, place a generous handful of arugula in centre of salad plates. Top each with grilled pepper rolls; drizzle with balsamic glaze.



Makes 8 servings.



Nutritional information per serving: 72 calories; 3 g protein; 4 g fat; 7 g carbohydrate; 1 g fibre.



Source: Foodland Ontario.

 
 
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