Pimientos A La Parrilla Con Queso De Cabra Y Miel (argentinean-style Grilled Bell Peppers With Goat Cheese And Honey)
Pimientos a la Parrilla con Queso de Cabra y Miel is a popular dish in Argentinean cuisine, featuring grilled bell peppers topped with creamy goat cheese and a drizzle of honey. This flavorful and colorful dish is perfect for a summer barbecue or as a side dish for a variety of main courses.
Ingredients
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 4 ounces goat cheese
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the whole bell peppers with olive oil and place them on the grill.
- Grill the peppers, turning occasionally, until the skin is charred and blistered, about 10 minutes.
- Remove the peppers from the grill and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
- Peel the skin off the peppers and remove the seeds. Slice the peppers into strips.
- Arrange the grilled pepper strips on a serving platter. Crumble the goat cheese on top and drizzle with honey.
- Season with salt and pepper to taste.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 7g
- Carbohydrates
- 12g
- Fat
- 8g
Supplies
Grill Tongs Bowl Plastic wrap Serving platter
Tools
Knife Cutting board Brush
Serving suggestions
Serving suggestions: Serve as a side dish with grilled meats or as an appetizer with crusty bread.
Tips & tricks
Tips: You can also roast the peppers in the oven if a grill is not available. Adjust the cooking time as needed.
Cost
$10