Roasted bell peppers , a staple of Mediterranean cuisine, are a popular starter in France. I used to slice them thinly and serve them on their own, or garnished with any combination of anchovies, olives and feta cheese.
Lately, though, I've turned to an Elle à Table recipe that represents a nice change from the basic sliced grilled pepper presentation. You grill your peppers and cut them in half, widthwise as you can see above, or lengthwise if you want to show off the filling.
Fill them with a mixture of: 1 cup fromage blanc or a substitute such as thick yogurt, 1/2 cup crumbled feta, 2 tablespoons of scallions or mild onions, 1/4 cup of pine nuts, 1/4 of chopped olives and a tablespoon of olive oil. (Quantities given for four bell peppers.)
As always on Cuisine Quotidienne, the recipe is totally flexible! I have used walnuts instead of pine nuts, eliminated the olives, replaced the feta with goat cheese -- you get the idea.
Chill the filled peppers for at least two hours and serve with a green salad as a starter, or with a more substantial salad for a light summer meal.
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