Red Peppers - Two Ways

For the past few weeks, we've been getting baskets full of beautiful red peppers at the Kingston market. Here are my two all time favourite recipes for red peppers.

Roasted Red Peppers with Goats' Cheese*

1 red pepper
1 large tomato, quartered
1 garlic clove, sliced
pinch of dried oregano
salt and pepper
1 tsp olive oil
1 oz goats' cheese, crumbled

Preheat oven to 375F.

Cut pepper in half with stalk on and remove membrane and seeds. Put pepper halves, cut side up, into a small roasting pan. Put 2 quarters of tomato into each half, scatter with garlic and herbs and season with salt and pepper. Spoon 1/2 tsp olive oil into each pepper. Bake for 30 minutes.

Place one half crumbled goats' cheese into each pepper, baste with cooking juices and return to oven for 15-20 minutes until beginning to brown on top.

*this recipe is made to serve 1-2 people so you'll want to increase quantities if you're serving more

Grilled Peppers with Fresh Basil, Feta and Orzo

1 garlic clove
1/2 lemon
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 tbsp warm water
1 cup fresh basil, coarsely chopped
6 peppers (red, yellow and orange), quartered
1 tbsp olive oil
1/2 cup crumbled feta
1 cup orzo, cooked

Place garlic in blender with 1 tbsp lemon juice, salt, pepper, 1 tbsp olive oil and 1 tbsp water. Blend until mixed. Add basil and puree to a saucy consistency. Can be refrigerated at this point for up to 2 days, but bring to room temperature before using.

Toss peppers with 1 tbsp oil and grill until lightly charred. (We use a grill basket.)

Drizzle basil sauce over peppers and toss with orzo until well coated. Place on a platter and scatter with feta.