Red Peppers rolled with Goat's Cheese, Basil and Capers

Red Peppers rolled with Goat's Cheese, Basil and Capers

Party Pieces

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden. She's a great cook and hostess so we asked her to puts together some mouthwatering morsels to kick start the winter party season with a culinary bang...

  • serves 4
  • preparation time 30 mins
  • cooking time 40 mins
  • 4 large peppers
  • small amount of parsley
  • 2 tbsp chopped chives
  • 2 tbsp baby capers, finely chopped
  • 1 tbsp balsamic vinegar
  • basil leaves
  • 150g goat's cheese
  • olive oil to cover
  1. Cut the peppers into large flat pieces and remove seeds.
  2. Lay the pieces onto a tray, skin-side up, and place under a hot grill until the skin blisters and blackens.
  3. Place inside a plastic bag and leave to cool, then peel away the skin. Cut into 3 cm wide pieces.
  4. Combine the parsley, chives, capers and balsamic vinegar in a small bowl. Crumble in the goats cheese and mix well.
  5. Season with lots of pepper. Place a basil leaf on the inside of each pepper piece and top with a teaspoon of goat's cheese
  6. Roll the pepper over the goat's cheese mixture and secure with a cocktail stick.
  7. Brush with olive oil.
  • recipes Caroline Cowan
  • pictures David Merewether