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🫑 Roasted Pepper Parmigiana with Goat Cheese

410 kcal · 50 min · 4 servings

Ingredients

• 4 Stück Red bell peppers (long, smooth)
• 150 g Goat cheese (fresh log)
• 100 g Soft breadcrumbs
• 40 g Parmesan (grated)
• 2 EL Tomato paste
• 400 ml Passata (strained tomatoes)
• 1 TL Dried basil
• 2 Zehen Garlic (pressed)
• 3 EL Olive oil
• 1 TL Salt
• 0.5 TL Pepper

Instructions

1. 1. Preheat the oven to 190°C (375°F) conventional mode.
2. 2. Wash the peppers, slice them lengthwise, and remove seeds and membranes.
3. 3. Place the pepper halves cut-side-down on a baking sheet and bake for 20 minutes until soft.
4. 4. In a small bowl, mix the breadcrumbs with Parmesan, dried basil, salt, and pepper.
5. 5. In a pot, sauté tomato paste and garlic, then add passata, salt, and pepper. Simmer briefly.
6. 6. Remove peppers from the oven and flip them over. Spread the goat cheese evenly over the pepper halves.
7. 7. Place the pepper halves in a baking dish. Add some tomato sauce and sprinkle with the breadcrumb mixture.
8. 8. Lightly moisten the breadcrumbs with olive oil and bake the parmigiana for 15 minutes until the crust is crispy.
9. 9. Serve the dish warm, garnished with fresh basil if available.

Nutrition per serving

• kcal: 410
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 35 g