The Missing Ingredient,Gluten-free Tapas: Roasted Anaheim peppers stuffed with drunken goat cheese.

This recipe falls into my favorite category, easy to make and fun to eat! You can serve it as a side dish with meat or rice, or as a part of a Tapas spread. On the topic of traditional Tapas, so many of the dishes are already gluten-free and the majority of others are easy to adapt. So go make some Tapas!


½ lb Drunken goat cheese ( this cheese is soaked in red wine giving the outside of the cheese a thin purple rind)

2 Anaheim peppers ( I use these peppers because the are easy to find in most grocery stores, and are available year round. They also have a nice mild flavor and roast well.

***See Note below for a variation of the recipe for you Prosciutto de Parma lovers.

Preparation: Pre-heat oven to 375 degrees

1- Place peppers on a flat surface.

2- With a sharp knife, cut the pepper creating a capital I

3- Gently peel back the sides of the pepper so you can easily remove the seeds.

4 – Run the pepper under cold water to remove any loose seeds.

5- Dry the pepper inside and out using a paper towel

6- Grate the cheese, using the large side of the grater.

7- Stuff the two peppers with the cheese. Then squeeze the two sides of the peppers together to close them.

8- Place a piece of aluminum foil on the middle rack in your oven.

9- Place peppers in oven and roast for 20-25 minutes or until pepper is soft and slightly blistered.

Note: You can also mix a little bit of shredded Prosciutto de Parma into the shredded cheese and then stuff the peppers, then roast . Add a little hot sauce on the plate.





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