Blistered Sweet Peppers with Lemon Pepper Goat Cheese Dip

4.43 from 7 votes

In just a few minutes you can have these blistered sweet peppers ready to serve with a creamy goat cheese dip.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: American

Difficulty: Easy

Servings: servings

In a large skillet, heat the oil over medium-high heat. I used canola oil because it has a high smoke point.
1 tablespoon canola oil
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.
20-25 mini sweet peppers, Sea salt
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.
5 ounces plain goat cheese, 2 tablespoons skim milk, 2 tablespoons lemon juice, 2 teaspoons lemon pepper seasoning, 1 teaspoon minced garlic
Serve peppers warm with goat cheese dip. Enjoy!

A serving is 5-6 peppers and about 1 ounce of dip.

Use a high heat neutral oil like canola or vegetable.
Allow the oil in the skillet to get hot before adding the peppers.
Let the peppers sit for a minute before moving them in the skillet so that they blister. Turn each one over so they cook on all sides.

Storage: Store leftover peppers and goat cheese dip separately, in airtight containers. They will keep in the refrigerator for 3-4 days.