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Goat's cheese stuffed chillies with salsa
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Try cheesy stuffed mild chilies topped with zesty roasted tomato salsa for a burst of flavor.
Ingredients:
  • 6 roma tomatoes, halved lengthways
  • 1 long fresh green chilli
  • 91.00 gm extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, trimmed, finely chopped
  • 30.00 ml red wine vinegar
  • 62.50 ml chopped fresh coriander
  • 2 x 120g pkts goat's cheese
  • 125g (1/2 cup) fresh ricotta
  • 6 red bullhorn chillies, halved lengthways, seeded
  • 50g (1/3 cup) polenta (cornmeal)
Instructions:
  • Preheat your oven to 180°C. Arrange the tomato cut-side up in a large baking dish. Top with green chili and generously drizzle 1 tablespoon of oil over them. Roast for 1 hour until the tomato is soft. Allow it to cool slightly before moving on.
  • Chop the tomato into big pieces. Mix it with garlic, shallot, vinegar, coriander, and 3 tablespoons of the oil in a bowl. Finely chop the green chilli and add it to the tomato mixture. Season with salt and pepper.
  • In a bowl, mix the goat's cheese and ricotta. Fill the bullhorn chilli halves with the cheese mixture. Spread polenta on a plate and press the chillies, cheese-side down, into the polenta. Arrange the chillies, polenta-side up, in a large baking dish and drizzle with the remaining oil. Bake for 40 minutes or until tender and lightly golden.
  • Arrange the chillies on individual plates and generously spoon tomato salsa on top.

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