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Wednesday 24 July 2013

3BM Kitchen: BBQ'ed Romano Peppers with Goats Cheese

Another beauty of a weekend and the finale of HK Mouse's trip home meant only one final big BBQ with the whole Robbo clan in attendance! Boo hoo!!!

BBQ'ing is obviously Daddy Mouse's remit, however I decided to help out and cook this yummy recipe he had torn out of the Telegraph Magazine. It's very easy and super duper tasty - the fresh basil  and smokiness from the chargrilled sweet peppers balances up the creamy goats cheese perfectly, a great summertime dish and a yum addition to any BBQ!

Here's how you do it...


3 romano peppers
100g soft goats cheese
Handful of fresh basil leaves, chopped
2 tbsp rapeseed oil
2 cloves of garlic, crushed


1. Slice the peppers in half length ways and remove the seeds and membranes

2. Mix together the goats cheese, garlic and chopped basil leaves and season with pepper

3. Brush peppers with rapeseed oil and place on the BBQ

4. As you cook press them down so they cook evenly, keep on the heat until they start to soften and the skins begin to blacken (approx 10 mins).

5. Cook on the other side briefly and then flip back to the skin side again, and spread on the goats cheese mixture, about one tablespoon per pepper half.

6. Cook for a few more minutes so the cheese melts slightly

7. Serve and enjoy!

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