Coastal Mains
Chicken and Goat Cheese Stuffed Peppers with Spicy Tomato Sauce
The Strategy:
Welcoming loved ones around a generous table starts with letting the fresh aromas of Chicken and Goat Cheese Stuffed Peppers with Spicy Tomato Sauce fill the home, allowing the savory aromas and fresh ingredients to develop deep flavors, which turns kitchen preparation into a shared pleasure and a welcoming ritual. Pan-searing the ingredients over direct heat renders the surface fats and caramelizes sugars, creating a complex savory crust that contrasts beautifully with the tender flesh. The resulting centerpiece is a stunning, warm invitation for a party of eight, blending quiet luxury with the nostalgic pleasure of sharing a beautifully prepared treat.
Creamy, spicy, fragrant, this dish is sure to be the blue ribbon winner on the potluck circuit.
Chicken and Goat Cheese Stuffed Peppers with Spicy Tomato Sauce
Serves 8
Ingredients
- 8 large green, red, yellow or orange bell peppers, cut in half, seeded, veins removed
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 (28-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 small white onion, peeled and chopped, about ½ cup
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon dried cilantro
- 2 small chipotle chilies in adobo sauce, seeded
- 3 large bone-in chicken breasts, roasted, about 6 cups
- 10 ounces goat cheese
- 3 large jalapeño peppers, diced, seeded, veins removed, about ⅓ cup
- 1 (10-ounce) package frozen corn, thawed
- 2 teaspoons chili powder
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°. Drizzle 1 tablespoon olive oil into the bottom of an 11 x 9 x 2-inch baking dish. Place the peppers, cut side up, into the dish. Drizzle the remaining olive oil over the peppers and season with salt and pepper. Place the dish into the oven and bake the peppers until they just begin to soften, about 20 to 30 minutes.
- Spicy Tomato Sauce Put all of the sauce ingredients into the bowl of a food processor and pulse until smooth. Pour the sauce into a pan and simmer over medium heat for 15 minutes to marry the flavors. Taste and season with salt and pepper.
- You can add hot pepper sauce to spice up the sauce even more or a bit of sugar to tame it.
- Stuffing Pull the skin and bones from the chicken breasts. Use two forks to shred the meat into a bowl. Crumble the goat cheese into the bowl. Add the jalapeño peppers, corn, chili powder and cinnamon. Season with salt and pepper.
- Use your hands to gently mush together the filling.
- Mound the stuffing into the peppers. Ladle the sauce over the top. Bake until the filling is warmed through, the peppers are soft and the sauce is beginning to bubble, about 20 minutes.
- Sunday Best Inspirations I was inspired to create this dish after a visit (or two or three) to Seasons 52. The food served at this restaurant is delicious, with the added benefit of being healthy. Every item on the menu has less than 475 calories.
- You might think that once you order, the food will be served in microscopic portions, but that's not the case at all! Every dish is bountiful and fresh. The menu changes seasonally and is influenced by local ingredients.
- The stuffed poblano pepper served at Seasons 52 inspired this dish; I just traded the poblano's spicy tang for a tamer bell pepper, more suitable for a potluck.
The Heart of the Table
The comforting, savory aroma of sizzling meats and savory fats evokes a sense of shared abundance, drawing everyone close to enjoy these chicken and goat cheese stuffed peppers. Passing this generous, warm platter around the table turns our dinner into a lively symphony of stories.
The Art of the Host
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- pure cotton kitchen twine for secure trussing and styling
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- an instant-read digital meat thermometer with a backlit display
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To elevate the savory, herb-infused flavors of the Chicken and Goat Cheese Stuffed Peppers with Spicy Tomato Sauce, we suggest pairing it with a dry, medium-bodied Chenin Blanc from Vouvray or a lightly oaked Chardonnay. The wine brings ripe yellow apple, honeyed pear, and bright acidity that enhance the delicate, savory flavor of the poultry. Serve chilled at 50°F in a standard stemmed white wine glass. For a non-alcoholic selection, offer a chilled white grape pressé infused with fresh tarragon and a squeeze of Meyer lemon, served at 42°F in a tall crystal tumbler over ice. The soft fruit sweetness and herbal anise notes lift the poultry's seasoning.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.