Hey yo. I suddenly felt like saying that, then felt suddenly like Rosie Perez. Then wondered what in the world Rosie Perez has been up to since Untamed Heart (remember Christian Slater in the 90’s? Oh. Ma. Grrr.). Which led me to discover she’s actually been quite busy…four films released this year! Good girl.
This last weekend, I tossed a party for my vegetarian/vegan gal pal, Jess. Which proved to be quite an enjoyable menu to prep, seeing as how I’m personally rocking life out Primal-style. Conjuring foods for an entire room full of dietary-conscious humanoids, while also pulling together pretty, budget-friendly bites took a few good hours of research, and deep determination…a la Rosie the Riveter.
(Everythings coming up Rosie today. Gracious.)
We ended up with a table full of irresistible eats, all of which I’ll be sharing this week. Because, grrrrrl. Parties are worth it. Especially when they end up being healthy indulgences like this one did…so much better than the guilty sort.
Let’s get our tapas on…
Roasted Sweet Peppers stuffed with Goat Cheese
12 mini sweet, tri-color bell peppers
1/4 cup roasted pepper olive oil (or EVOO) + 2 tablespoons
8 ounces goat cheese, softened
salt & pepper
fresh parsley, chopped
Sliced peppers in half. Place on a parchment lined baking sheet, drizzle with 2 tablespoons of olive oil and a bit of salt. Roast in an oven preheated to 400 degrees for 20-25 minutes, until softened. Remove from oven.
CHEF'S NOTE: At this point, feel free to refrigerate the peppers overnight, cover and set aside for several hours, or finish and prep for your party! Lot's of prep options with this recipe!
Place goat cheese in a pastry bag fitted with the star tip. Pipe goat cheese into the center of each pepper. Drizzle with remaining oil. Season with salt and pepper. Cook in oven preheated to 400 degrees for 5-10 minutes, just until the edges of the goat cheese are slightly browned. Serve hot, warm, or cold. Sprinkle with parsley and a tad more oil before serving. Enjoy!