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.

Pimientos A La Parrilla Con Queso De Cabra Y Miel (argentinean-style Grilled Bell Peppers With Goat Cheese And Honey)

Ingredients

  • 4 large bell peppers, any color
  • 1 tablespoon olive oil
  • 4 ounces goat cheese
  • 2 tablespoons honey
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush the whole bell peppers with olive oil and place them on the grill.
  3. Grill the peppers, turning occasionally, until the skin is charred and blistered, about 10 minutes.
  4. 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.
  5. Peel the skin off the peppers and remove the seeds. Slice the peppers into strips.
  6. Arrange the grilled pepper strips on a serving platter. Crumble the goat cheese on top and drizzle with honey.
  7. 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