Ingredients

4 Red Bell Peppers [halved and seeded]

1/3 cup Olive Oil

3 tablespoons Balsamic Vinegar

6 Basil Leaves {sliced lengthwise}

4 cloves Garlic [ thinly sliced lengthwise]

2 ounces Goat Cheese [creamy]

1 tablespoon MORROCAN SPICE BLEND (RECIPE BELOW)

1 teaspoon Cumin [ground]

1 teaspoon Ginger [ground]

1 teaspoon Salt

3/4 teaspoon Black Pepper

1/2 teaspoon Cinnamon [ground]

1/2 teaspoon Coriander

1/2 teaspoon Cayenne

1/2 teaspoon Allspice

1/4 teaspoon Cloves [ground]

Preparation

  1. Place bell pepper halves cut side down on a baking sheet. Broil in preheated oven on top rack directly under the heat, turning the pan often for 5 - 8 minutes until skin is evenly charred.

  2. In a bowl, whisk together oil, vinegar, basil, and garlic. Set aside.

  3. Remove blackened peppers from the oven. Set baking sheet on a cooling rack and cover peppers with a clean towel. Let cool.

  4. When cool, remove skin. They should slip of easily when rubbed.

  5. Slice peppers into 1/2 inch wide strips and place in bowl with oil mixture.

  6. Toss the pepper slices to coat evenly. Cover with plastic wrap and marinate at room temperature for 3 hours.

  7. Tip peppers into dutch oven. Heat over low heat until bubbling.

  8. Place cheese slices on top of peppers. Cover and simmer for 5 - 7 minutes or until cheese is melted.

  9. Sprinkle with spice blend and serve.