Grilled Soft Peppers Filled with Goat’s Cheese, Preserved in Olive Oil


Cut into thick slices these are delicious snacks with a drink. Dip the bread in the remaining oil.


  • 6 green, orange and/or red pointed peppers (sweet peppers, available from Turkish stores and supermarkets)
  • 250 g (8 oz/ cups) soft goat’s cheese
  • 2 tbsp parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped and a few sprigs for the jar
  • freshly ground black pepper
  • generous amount of high-quality olive oil, approx. 1 litre (4 cups)
  • 3 dried peppers, or more if you love them
  • a few garlic cloves, peeled and blanched for 10 minutes
  • clean sealable jar, approx. 1 litre (4 cups)


Place a grill pan on the heat. Put the peppers in it and regularly turn them over until cooked. This is a relatively fast process and takes approx. 10 minutes. Leave to cool. Trim away the stems and remove the seeds and membrane from the peppers using a sharp knife. Combine the goat’s cheese, parsley and oregano, cover generously with black pepper. Fill the peppers with the cheese using a small spoon. Wash your hands in between so that the peppers stay clean on the outside. Fill a tall preserving jar with the peppers and cover them with olive oil. Add the dried peppers, garlic and a few sprigs of oregano, which will sink to the bottom.

These can be kept for more than a week or two. The flavour will become increasingly spicy.