Stuffing Recipes

Goatís Cheese and Red Pepper Stuffing recipe

This is perfect for stuffing chicken breasts, tomatoes and courgettes, although itís equally good baked into a pie.


  • 250g soft fresh goat's cheese
  • 5 or 6 fresh basil leaves
  • 3 large red peppers
  • 75g breadcrumbs
  • 50g sun-dried tomatoes
  • 1 tbsp. extra virgin olive oil
  • Salt and pepper
  • Olive oil to drizzle


  1. Heat the oven to 200C and grease a large baking tin. Place the peppers on the baking tin, sprinkle them with salt and pepper and drizzle them with olive oil.

  2. Cook the peppers for half an hour or until the skin is just starting to blister and blacken.

  3. Allow the peppers to cool for a few minutes, or until they're cool enough for you to handle. Peel the skin off and discard it, then scoop out the seeds and pith with your fingers.

  4. Chop up the peppers and mix them with the goatís cheese. Chop the sun-dried tomatoes and add these to the mixture, then add the breadcrumbs and olive oil.

  5. Roughly tear the basil strips and mix these in, reserving a couple of strands to sprinkle on top to serve. Season the mixture well and taste it.

  6. This mixture doesnít really need cooking as everything is already cooked Ė just put it into the oven inside whatever youíre stuffing for the last 5-10 minutes of cooking to slightly melt the cheese.

Author: Laura Young

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įCdegrees Celsius (Centigrade)


Published: February 24, 2011
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Published by Starsol