Roasted Peppers with Fresh Cheese and Thyme

Step-by-step method

At a glance

You're making a fresh, elegant dish where roasted red peppers get filled with a creamy, herb-infused cheese mixture — the trickiest part is carefully scooping out the seeds without damaging the peppers. With about 65 minutes total (mostly hands-off roasting time), you'll end up with a stunning starter or light dinner that's naturally gluten-free and ready to impress.

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Preheat the oven

Preheat the oven to 180°C. Position the rack in the middle of the oven. Get a large baking sheet or roasting tray ready.
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Slit the peppers open

Wash the peppers. Take a small, sharp knife and make a cut about 6 cm long in each pepper — it can run right across the pepper if you like. Just be careful not to break the pepper apart later when scooping out the seeds. Leave the seeds inside for now.

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6 piece
Red Bell Pepper
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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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Remove the seeds

Let the peppers cool. Carefully scoop out the seeds with a small spoon. Take your time and work gently so you don't damage the pepper too much. Try to keep the stalks intact — it looks much nicer that way.
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Make the cheese filling

Mix all the remaining ingredients together in a bowl, except for the oil and balsamic vinegar. Set aside a little of the toasted, chopped nuts and a few thyme leaves for garnish. Season to taste.

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500 gram
Cream Cheese Spread

50 gram
Walnuts (unsalted)

5 gram
Fresh Thyme

5 gram
Fresh Oregano

5 gram
Dried Lemon Zest

5 gram
Lemon Juice

5 gram
Salt

5 gram
Black Pepper
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Fill and serve

Fill each pepper with the seasoned cheese mixture, shaping it neatly as you go. Arrange on a plate, sprinkle with the reserved nuts and thyme, then drizzle with olive oil and balsamic vinegar.

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20 gram
Olive Oil

5 gram
Balsamic Vinegar

Roasted Peppers with Fresh Cheese and Thyme

Name: Delightful Roasted Peppers with Cheese
Prep time: 25 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 piece Red Bell Pepper; 500 gram Cream Cheese Spread; 50 gram Walnuts (unsalted); 5 gram Fresh Thyme; 5 gram Black Pepper; 5 gram Balsamic Vinegar; 5 gram Lemon Juice; 5 gram Dried Lemon Zest; 5 gram Fresh Oregano; 20 gram Olive Oil; 5 gram Salt

bohynekuchyne

Prep 25 min Cook 30 min

Plus 15 min of resting (not counted in active time)

11 Ingredients

6 Steps

Medium Difficulty

What's in it?

612 kcal

Calories

31 g

Carbohydrates

50 g

Fats

14 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Roasted peppers are a fresh, light dish that tastes best when you use peppers straight from your own garden — if only for the good feeling that gives you. But they'll be just as delicious made with peppers someone's given you, or even ones you've bought at the shop. It's simply a fantastic dish, perfect as a starter or a light dinner.

Gluten-free Vegetarian Appetizers

Step-by-step method

At a glance

Preheat the oven

Slit the peppers open

For this step

Roast for 30 minutes

Remove the seeds

Make the cheese filling

For this step

Fill and serve

For this step

Roasted Peppers with Fresh Cheese and Thyme

Ingredients — what you'll need

What's in it?

About this recipe

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