Roasted Peppers with Fresh Cheese and Thyme
·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.
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.
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. 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.
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.
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.