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Roasted Red Peppers Stuffed With Goat Cheese and Monterey Jack

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“This recipe is adapted from a Cactus recipe published in Saveur Magazine. I have to admit...I had a great idea. =)”

Ingredients Nutrition


  1. For the sauce:.
  2. Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
  5. Season to taste with salt and pepper.
  6. Keep sauce warm over very low heat.
  7. For the roasted peppers:.
  8. Preheat your broiler.
  9. Place the whole peppers on a baking sheet covered with foil.
  10. Place them under the broiler, about 6 to 10 inches from the heat source.
  11. Turn the peppers frequently until the skin begins to blacken.
  12. Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
  13. When cool, wash off the blackened skin.
  14. Cut the tops off.
  15. Finishig Touch:.
  16. Mix cheeses together in a bowl.
  17. Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
  18. Put eggs into a shallow dish and season to taste with salt and pepper.
  19. Put flour and breadcrumbs into 2 separate dishes.
  20. Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
  21. Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
  22. Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
  23. Drain on paper towels.
  24. Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.

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