Best 4 Bell Pepper And Goat Cheese Strata Recipes

Indulge in a culinary journey with our savory Bell Pepper and Goat Cheese Strata, a symphony of flavors that will tantalize your taste buds. This delectable dish embodies the perfect balance of textures, with tender bell peppers, creamy goat cheese, and a crispy breadcrumb crust. Prepared in a casserole dish, this strata effortlessly combines the flavors of colorful bell peppers, aromatic herbs, and the tangy zest of goat cheese, creating a harmonious medley of flavors. Served as a hearty breakfast, brunch, or delectable dinner, our Bell Pepper and Goat Cheese Strata is a versatile dish that promises to impress.

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GOAT CHEESE STUFFED BABY PEPPERS

Goat Cheese Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories appetizer

Time 50m

Yield 20 pieces

Number Of Ingredients 8

Ingredients

10 baby bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
3 tablespoons mascarpone, at room temperature
1 teaspoon orange zest (from about 1 orange)
1/2 teaspoon lemon zest (from about 1 lemon)
2 tablespoons chopped chives

Steps:

Position an oven rack in the top third of the oven and preheat the broiler to high.
On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Roasted Pepper and Goat Cheese Sandwiches image

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 500 degrees F.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

CHEDDAR CHEESE AND RED BELL PEPPER STRATA

Cheddar Cheese and Red Bell Pepper Strata image

Categories Egg Pepper Brunch Bake Vegetarian Cheddar Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

3 tablespoons butter, room temperature
1 medium-size red bell pepper, thinly sliced
1 cup chopped green onions
5 slices white bread
1 1/2 cups grated sharp cheddar cheese
2 cups whole milk
3 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.

BELL PEPPER, ONION AND CHEESE STRATA

Bell Pepper, Onion and Cheese Strata image

Make and share this Bell Pepper, Onion and Cheese Strata recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 tablespoons butter
1 red bell pepper, seeded and thinly sliced
6 green onions, chopped
5 slices white bread
butter, softened
2 cups cheddar cheese (can use more)
2 cups full-fat milk or 2 cups half-and-half cream
3 large eggs
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
salt and pepper
1/3 cup grated parmesan cheese (or to taste)

Steps:

Set oven to 350 degrees.
Butter an 8 x 8-inch square baking dish.
Melt 3 tablespoons butter in a large skillet.
Add in bell pepper and saute until JUST tender (about 3-4 minutes).
Mix in green onions and saute for about 1 minute longer.
Spread softened butter thinly on bread slices.
Cut bread into 1-inch pieces, then layer half of the bread pieces in the bottom of prepared baking dish.
Cover with half of the cheddar cheese, then half of the bell pepper/onion mixture.
Repeat layering with bread, cheese and bell pepper mixture.
In a medium bowl whisk together milk with eggs, Dijon mustard, dry mustard, salt and pepper until well blended, then pour over the mixture in the baking dish.
Bake for about 40-45 minutes or until the center is set and the top is browned.
Sprinkle with grated Parmesan cheese the last 10 minutes of baking.
Delicious!

Nutrition Facts : Calories 570.7, Fat 38.8, SaturatedFat 22.5, Cholesterol 260.4, Sodium 899.8, Carbohydrate 26.6, Fiber 2.1, Sugar 10.3, Protein 29.4

Tips:

Use a variety of bell peppers for a more colorful and flavorful dish.
Roast the bell peppers before using them to enhance their flavor.
Use a good quality goat cheese for the best results.
If you don't have a loaf of French bread, you can use croissants or another type of bread.
Make sure the egg mixture is well-seasoned with salt and pepper.
Bake the strata until it is golden brown and the center is set.
Let the strata cool slightly before serving.

Conclusion:

Bell pepper and goat cheese strata is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a crowd and can be made ahead of time. With its colorful layers and creamy texture, this strata is sure to be a hit.