Roasted Pepper & Goat Cheese Waffle Melt

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 510 cal
• 18g protein
• 49g carbs
• 28g fat
• 4g fiber

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Ingredients

• 2 large red bell peppers
• 1 large yellow bell pepper
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 garlic clove, minced
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp dried oregano
• 2 large eggs
• 1 cup whole milk
• 3 tbsp unsalted butter, melted
• 6 oz soft goat cheese
• 1/3 cup fresh basil leaves
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 2 tsp honey
• 1/4 tsp red pepper flakes
• as needed cooking spray

Instructions

1. 1Preheat the oven to 425°F. Slice the bell peppers into strips, toss with olive oil, half the salt, black pepper, and minced garlic, then spread on a sheet pan.
2. 2Roast 18 to 22 minutes, stirring once, until edges are blistered and sweet. Set aside; they should be soft and slightly charred.
3. 3Meanwhile preheat the waffle maker to medium. Whisk flour, baking powder, oregano, and remaining salt in a bowl.
4. 4In another bowl beat eggs, milk, and melted butter. Combine wet and dry ingredients until a smooth batter forms; do not overmix.
5. 5Spray the iron and cook batter into 4 golden waffles, about 4 minutes each, until crisp and cooked through. Transfer to a baking sheet.
6. 6Switch the oven to broil on high. Spread each waffle with a generous layer of soft goat cheese while still warm so it softens into the pockets.
7. 7Top with roasted peppers, baby spinach, and cherry tomato halves. Drizzle lightly with honey and dust with red pepper flakes.
8. 8Broil 1 to 2 minutes, watching closely, until the goat cheese is hot and the tomato edges just begin to wilt. Do not walk away—broilers move fast.
9. 9Remove from the oven, shower with torn basil, and let rest 1 minute so the cheese sets slightly. Serve open-face with a knife and fork for a satisfying midday melt.