Grilled peppers & brie cheese

icono hoja Pair with: Chardonnay

Wine plays a fundamental role in this dish, since it allows balancing the honey and the brie cheese. Santa Helena Chardonnay gives us the creaminess, fresh, soft and fruity tone that we need.


Preparation time

45 Minutes


2 Persons


  • 1 red pepper.
  • 1 orange pepper.
  • 1 yellow pepper.
  • 115 gr brie cheese.
  • 1 tbsp liquid honey.
  • 1 tbsp sherry vinegar.
  • Salt and pepper.
  • Bell pepper for decoration.


  1. Preheat grill to maximum. Put peppers on the oven tray, cut side down, in a single layer.
  2. Bake under grill for 8 to 10 minutes or until skin is scorched.
  3. With tongs, put the peppers into a plastic bag, tie close and let them cool.
  4. When peppers have cooled down a little, remove the skin, put them into an oven dish and cover with the cheese. 5. Beat honey and vinegar in a bowl. Add salt and pepper to taste.
  5. Pour dressing onto peppers, cover and put in the fridge until serving.
  6. Sprinkle dish with bell peppers.