6 organic red bell peppers
2 cloves garlic, smashed and minced
1/4 cup of chevre goat cheese
1/4 cup of fresh parsley
Freshly cracked black pepper
1 teaspoon of olive oil
Juice of 1/2 lemon
Pre-heat oven to broil. Rub the bell peppers with olive oil and place on the top roasting rack for 10-15 minutes until peppers are blackened. (Remove halfway to turn them.) Let cool.
When peppers have cool, slice them half way and discard the seeds. In a medium-sized food processor or high-speed blender, add charred peppers, garlic, goat cheese, parsley and lemon juice. Pulse until the mixture reaches a creamy consistency. You may want to add more goat cheese, depending on your taste. Season with salt and pepper. Serve with fresh crudite.