Name: Goat-Cheese-Stuffed Peppers on a Bed of Greens
Yield: Serves 4
Cuisine: American
Ingredients: 2 to 3 cloves garlic, chopped; 2 spring onions, thinly sliced; Dash of salsa or other fairly mild chilli sauce, or a shake of Tabasco; 225 g/8 oz mild creamy goat cheese (garlic- or herb-flavoured are especially good); Generous pinch of cayenne pepper or hot chilli flakes; ½ teaspoon oregano leaves, crumbled; Olive oil and vinegar to taste, for dressing salad, or Picante Vinaigrette; 175 g/6 oz mixed continental-style salad leaves (mesclun) or thinly sliced cos lettuce; 4 green sweet peppers or mild chillies; 50 ml/2 fl oz olive oil; 1 tablespoon red wine vinegar; 1½ tablespoons coarsely chopped coriander leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Several years ago California discovered goat cheese and turned this delicious food into a fashionable fad, chic beyond all reason. Fiercely following fashion depresses me, since if something is bad you suddenly find it everywhere and if it is good it gets over-exposed and too soon disappears. However, the positive aspect of California’s infatuation with goat cheese is that it combines so well with the other foods produced by California’s Mediterranean climate. The result is a flourishing Ca