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Marinated Roasted Peppers With Goat Cheese


  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3 Anaheim chili peppers (or canned green chilies)
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, pressed


  • Grill the peppers over open flame until peppers are blistered. Place the peppers in a heavy-duty plastic storage bag; seal and let stand 10 minutes to loosen the skins. Peel the peppers, remove and discard the seeds, and chop the peppers.
  • Combine the peppers with all other ingredients. Pour over a log of goat cheese. Serve with crostini or other sturdy crackers.