Have you seen these sweet mini peppers in the stores? Colorful and bright, I couldn’t resist picking up a bag, they sat in my fridge for a couple of days while I was deciding what to do with them, I knew I wanted to keep them whole, I couldn’t bare to chop them up, so after searching the web I decided to stuff them.
This is the perfect appetizer or side dish with no fuss to put together and they look gorgeous on a platter! I roasted mine in a 400F. oven tossed in olive oil, salt and pepper, until tender and slightly golden.
Next, I sliced them open on one side to make a pocket and stuffed them with a mixture of herbed goat cheese and mascarpone, put them back in the oven for a few seconds just to get the cheese warm and then drizzled a flavored lemon olive oil and herb dressing over the top. The sweetness of the peppers balances perfectly with the tangy creaminess from the cheese and the dressing just highlights the whole dish!Really the possibilities are endless as to what you can stuff them with, think of all the different cheese you can use, mozzarella, fontina, gorgonzola, feta, asiago, I could go on and on!
While my oven was still hot I decided to roast these tiny zucchini I found at Whole Foods as well as some onion and tomato slices, just as I did with the peppers above I drizzled my flavored lemon olive oil and herb dressing all over the top. This is the perfect side dish to accompany any meat of your choice, oh and they taste phenominal!
This last dish has to be one of my favorite flavor combinations of late, ask my husband, I’ve been making it almost every other day, roasted asparagus, salty feta, and sweet roasted grape tomatoes, but what takes this over the top and I truly mean it, is this wonderful lemon olive oil from Olio2go, I covet this stuff! It enhances food to another level and worth every single penny in my opinion! Straight from the bottle drizzle over the warm roasted asparagus or any roasted vegetable, grilled chicken or fish, outstanding in salads. I can’t get enough of it, and a little goes a long way, it’s packed with flavor as the pulp of the lemons are actually pressed with the olives, a match made in heaven!
While my oven was still hot I decided to roast these tiny zucchini I found at Whole Foods as well as some onion and tomato slices, just as I did with the peppers above I drizzled my flavored lemon olive oil and herb dressing all over the top. This is the perfect side dish to accompany any meat of your choice, oh and they taste phenominal!The dressing I used for both the peppers and zucchini were a mixture of minced fresh parsley and basil, a pinch of salt and black pepper all whisked together with lemon flavored olive oil, or as a substitute you can certainly use fresh lemon with olive oil.
This last dish has to be one of my favorite flavor combinations of late, ask my husband, I’ve been making it almost every other day, roasted asparagus, salty feta, and sweet roasted grape tomatoes, but what takes this over the top and I truly mean it, is this wonderful lemon olive oil from Olio2go, I covet this stuff! It enhances food to another level and worth every single penny in my opinion! Straight from the bottle drizzle over the warm roasted asparagus or any roasted vegetable, grilled chicken or fish, outstanding in salads. I can’t get enough of it, and a little goes a long way, it’s packed with flavor as the pulp of the lemons are actually pressed with the olives, a match made in heaven!As stated above, you can certainly substitute fresh lemon with olive oil whisked together if you so desire. Hey, some people get excited over new shoes, me, I go for the olive oil!
Have a great week, and Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
