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Cooking
Roasted Peppers with Fresh Cheese and Thyme
· 4 servings
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.
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.
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.
Remove the seeds
Let the peppers cool. Carefully scoop out the seeds with a small spoon. Work slowly so you don't damage the pepper too much – the stems should stay nicely attached, as it looks better that way.
Make the cheese filling
Mix all the remaining ingredients together in a bowl, except for the oil and balsamic vinegar. Set aside a few toasted, chopped walnuts for garnish, along with a few thyme leaves. Season to taste.
Fill the peppers
Fill each pepper with the seasoned cheese mixture, shaping it neatly. On the plate, sprinkle with the reserved walnuts and thyme, then drizzle with olive oil and balsamic vinegar.