What are we eating tonight? For inspiration, we share a delicious recipe for baked potato with goat cheese and bell pepper.
Ingredients for 4 people
– 4 red peppers, sliced
– 1 leek, thinly sliced
– 100 g frozen garden peas, thawed
– 1 garlic clove, finely chopped
– 8 eggs
– 200 grams feta
– optional:a handful of raw, unsalted nuts of your choice, finely chopped
– salt and pepper
– olive oil
Prepare in the oven
Preheat the oven to 200 degrees. Prick the sweet potato several times with a fork and wrap each one in ample aluminum foil. Place them in a baking dish and place in the preheated oven. Roast them in the oven for an hour, until well cooked. Oven temperatures vary, so check with a skewer if they are well cooked. You should really be able to pierce it effortlessly. Expect 45 to 60 minutes in the oven. After 45 minutes, start checking whether they are cooked.
Cut the bell pepper into strips and mix with the olive oil, ginger strips, salt and pepper. You can let this marinate for as long as you want. If necessary, the day before. As soon as you want to roast them, heat a grill pan until it is piping hot. Grill the bell pepper strips in it for 5 minutes per side, until tender. Then put back in the marinade and let it cool.
Just before serving, fry the bacon slices in a hot pan, without oil. When they are golden brown and crispy, drain and cool on kitchen paper
Serve:Cut open the baked sweet potato lengthwise and use a teaspoon to loosen the potato slightly in the skin. Top the potato with the roasted bell pepper and divide the goat cheese over the potato. Finally, crumble the bacon over the potato.
Prepare on the barbecue
Heat the barbecue as you normally would. Prick the sweet potato several times with a fork and wrap each one in ample aluminum foil. Place them directly on the hot coals, slightly to the side, and leave them there. The heat will cook the potato, just like the oven does. Keeps – depending on the temperature of your barbecue – for about an hour, but check after 45 minutes.
Cut the bell pepper into strips and mix with the olive oil, ginger strips, salt and pepper. You can let this marinate for as long as you want. If necessary, the day before. Grill the pepper strips on the grill rack for 5 minutes per side, until they are cooked. Then put back in the marinade and let it cool. Prepare the rest of the recipe as described above.
This is a recipe from Time for Paprika. Would you like to make something different with bell peppers? View all recipes on the website.
Recipe and image:Time for Paprika
