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!
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.