Goat Cheese with Marinated Roasted Peppers

Goat Cheese with Marinated Roasted Peppers

poppy 1

"This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired."
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8 h 30 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
  2. Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
  3. Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
  4. Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.


  • Cook's Note:
  • The peppers can also be put in the oven under the broiler.



Very nice and classic dish. I made mine inside puff pastry shells for ease with a group of teenagers and they licked the plate. I had to use canned Anaheim peppers (no fresh ones available to me...

Incredible flavor! Live the ziploc steamer method. Upped the vinegar to 3 tbsp and added an extra clove of garlic.