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Blistered Lunchbox Peppers with Lemon Pepper Goat Cheese Dip

thecookierookie.com
serves 4
​
Ingredients
  • 20-25 lunch box peppers
  • 1 tablespoon canola oil
  • Sea Salt to taste
  • 5 ounces plain goat cheese crumbled or sliced
  • 2 tablespoons skim milk
  • 2 tablespoons lemon juice juice from one lemon
  • 2 teaspoons lemon pepper seasoning
  • 1 teaspoon garlic minced
​
Picture
Preparation​
  • In a large skillet, heat oil over medium/high heat. I used canola oil because it has a high smoke point.
  • Add the peppers and stir to coat in the oil. Allow to cook for about 3-4 minutes on each side, until smoking and blistered to your liking. Sprinkle with sea salt to taste.
  • While peppers are cooking, combine goat cheese, milk, lemon juice, lemon pepper, and garlic in a food processor or blender. It should be creamy. If too thick, add a bit more milk. If too thin add a bit more goat cheese.
  • Serve peppers warm with goat cheese dip. Enjoy!

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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