Roasted Red Peppers with Pesto and Goat Cheese


  • 8 baby red bell peppers
  • 2 heaping tbsp. prepared pesto
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 3 oz. Ithíka Acres Creamery Tzatziki goat cheese
  • Fresh Oregano


  1. Preheat oven to 400 degrees Fahrenheit
  2. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil, and balsamic vinegar until peppers are completely covered.
  3. Line up peppers on a baking sheet and top the peppers with the goat cheese.
  4. Place into oven, bake for 15 minutes.