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
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.