Blistered Lunchbox Peppers with Lemon Pepper Goat Cheese Dip
- 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!