Recipe By poppy
Published Jun 4th
Prep 15m Cook 5m Additional 8h 10m Ready In 8h 30m
Servings 6 servings Calories 262.3

This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.

Recipe Ingredients

  • 3 Anaheim chile peppers
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, pressed
  • 10 ½ ounces goat cheese log

Cooking Directions

  1. 1 Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
  2. 2 Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
  3. 3 Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
  4. 4 Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

Nutrition Facts

  • Calories 262.3
  • Carbohydrate 6 g
  • Cholesterol 39.2 mg
  • Fat 21.8 g
  • Fiber 0.9 g
  • Protein 11.6 g
  • Saturated Fat 11.2 g
  • Sodium 259.3 mg
  • Sugar 3.8 g

Chef's Notes

The peppers can also be put in the oven under the broiler.


  1. Very nice and classic dish. I made mine inside puff pastry shells for ease with a group of teenagers and they licked the plate. I had to use canned Anaheim peppers (no fresh ones available to me). They make the flavour of the pepper mix stand out. I added capers and hot pepper flakes to - Read more ...
  2. Incredible flavor! Live the ziploc steamer method. Upped the vinegar to 3 tbsp and added an extra clove of garlic.

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