Roasted Red Pepper Involtinis Recipe

Roasted Red Pepper Involtinis

The sweet, smoky taste of the roasted red peppers contrasts well with the tangy flavor of the soft goat cheese. Roasting peppers is not a big deal and rolling them around the soft goat cheese neither. The result is as attractive as delicious. Much better than the jar version you can buy here. This recipe is worth the extra effort!

Yield: 4 servings

Time: 30 minutes plus 1 hour marinating


  • 4 large red peppers, cut lengthwise into quarters, seeded and membranes removed
  • 1 Tbsp olive oil to brush the peppers
  • 1/2 cup (115 g) fresh goat cheese
  • 1-2 Tbsp crème fraîche or sour cream
  • 1/2 tsp Herbes de Provence
  • salt and freshly ground pepper
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp flat-leaf parsley, finely chopped as garnish


Place red peppers quarters skin side up on a baking sheet lined with aluminum foil. Brush peppers with 1 tablespoon olive oil and set them side by side on the baking sheet. Place baking sheet about 4 inches (10 cm) away from broiling elements. Roast peppers until their skin is blackened. Watch them closely. Only the skin should be burnt, not the flesh! Remove from oven and fold aluminum foil over the peppers like a package. Let them “sweat” for 10 minutes. When cool remove their skins with the help of a small knife. Set aside.

In a small bowl, mix the 4 tablespoons extra virgin olive oil, Herbes the Provence, salt, and pepper. Add roasted peppers and marinate for at least 1 hour at room temperature.

In the meantime mix the fresh goat cheese with 1 tablespoon crème fraîche to obtain a smooth paste. Add more crème fraîche if necessary. Mix well. Taste for salt and pepper and make small cylinders out of it.

Remove roasted red peppers from marinade and set aside. Save the marinade for later. Fill each pepper quarter with a goat cheese cylinder and wrap roasted pepper around it. Secure it with toothpicks if necessary.

Arrange filled peppers on a serving plate and drizzle it with a bit of the marinade. Sprinkle with chopped parsley.

Serve with a nice crusty bread or toast on the side.

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