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Roasted Red Peppers with Pesto and Goat Cheese

Aggie's Kitchen
  • minutes
  • Serves 4 to 6

INGREDIENTS

8

Baby red bell peppers

1

Oregano, fresh

2 tbsp

Balsamic vinegar

2

heaping tbsp Pesto, prepared

1 tbsp

Olive oil

3 oz

Goat cheese