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  • 1/2 cup goat cheese, softened
  • 1/4 cup chopped sundried tomatoes, packed in oil (reserve some oil from jar)
  • 3 tbsp thinly sliced chives (reserve some for garnish)
  • 1 cup cooked green lentils
  • 2 red bell peppers, each cut into 8 pieces, length-wise
  • 8 slices prosciutto, cut in half length-wise
  • salt and pepper to taste


Preheat oven to 415 F and line a baking tray with parchment paper.

Cream the goat cheese, sundried tomatoes, and chives together in a medium bowl. Stir in the cooked lentils and season with salt and pepper.

Fill each sliced pepper boat with a rounded spoon of filling. Wrap each filled pepper with a piece of sliced prosciutto width-wise.

Place onto the prepared baking tray and bake for 12-14 minutes or until prosciutto is lightly crispy, but pepper still has structure.

Let cool for 5 minutes, drizzle with sundried tomato oil (optional) and serve. Alternatively, you can make ahead and serve cold.

Drizzle with balsamic reduction to take this dish to the next level.

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