At a glance
You're looking at a straightforward dish where roasted peppers get stuffed with a creamy, herby cheese mixture. The trickiest part is scooping out the seeds carefully after roasting so the peppers stay in one piece – but take it slow and you'll be fine. From oven to table in about an hour, you've got yourself an elegant appetizer that's perfect for showing off garden-fresh (or farmers market) peppers.
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Preheat the oven
Preheat your oven to 180°C. Position the rack in the middle of the oven. Have a large baking sheet or roasting dish ready.
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Slit open the peppers
Wash the peppers. Take a small, sharp knife and make a cut about 6 cm long in each pepper. It can run across the whole pepper, but be careful not to let it fall apart later when you're scooping out the seeds. Leave the seeds inside for now.
For this step
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Roast for 30 minutes
Arrange the peppers on the baking sheet, cut side up. Roast for 30 minutes. The peppers will soften and may char slightly in places – that's fine, since you'll be peeling off the skin anyway.
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