June 22, 2016

Pesto and Goat Cheese Bell Peppers

It has been so brutally hot here in Arizona. You know it is bad when the weatherman says "tomorrow is when the decent weather ends." Decent weather being a high of 106. Non-decent weather you ask? 117-120!

That being said, I do not want to make anything in the oven, on the stove, or blow dry my hair. It is just too hot and my poor AC bill is just crying.

So enter the grill! Sweet bell peppers and goat cheese were on sale so I got creative. My husband did say this dish is more of a side dish (instead of a dinner), but he really enjoyed it!

So maybe serve these with your brats and burgers for the fourth! That would be amazing!


2 sweet bell peppers (orange, red, or yellow)
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
2 tablespoons of pesto
4 ounces of crumbled goat cheese


Combine in a bowl olive oil, balsamic vinegar, and pesto.

Clean and chop bell peppers. Coat the bell peppers in bowl mixture.

Place the rest of the bowl mixture on the bottom of a cast iron skillet. Place bell peppers in skillet.

Grill on high (about 350-400 if using an oven) for 10 minutes. Then add cheese crumbles into bell pepper. Keep on grill for a couple more minutes until a little melted.

Serve immediately and enjoy!

What are some of your favorite summer sides?
How do you stay cool when it is unbearably hot out?

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