Roasted Bell Pepper and Cheese Fondue

Name: Roasted Bell Pepper and Cheese Fondue
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 large bell peppers (red, yellow or orange); 1 tablespoon olive oil; 2 cups shredded Gruyère cheese; 1 cup shredded Emmental cheese; 1 cup dry white wine; 2 cloves garlic, minced; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Salt and pepper, to taste; Cubed bread (baguette or sourdough); Fresh vegetables (carrots, cucumbers, etc.); Apple slices

Highlighted under: Gourmet Baking Bliss

I absolutely love indulging in a rich and flavorful cheese fondue, especially when it features the vibrant taste of roasted bell peppers. This recipe quickly became a favorite in my household, as it combines the smoky sweetness of peppers with melted cheese to create a delightful dip. Not only is it perfect for gatherings, but it also makes for a cozy night in. Paired with fresh bread and vegetables, this fondue is a treat your friends and family will rave about!

Created by

Emily

Last updated on 2026-01-06T22:53:27.749Z

When I decided to experiment with a traditional cheese fondue, I thought about adding roasted bell peppers to enhance the flavor. I was surprised at how the sweet, smoky taste added depth to the creamy cheese mix. I roasted the peppers until charred, which intensified their flavor and made the fondue irresistible. Use a mix of cheeses for extra richness!

One trick I learned along the way is to add a splash of white wine to the fondue mix. It not only helps to create the perfect consistency but also enhances the overall flavor by cutting through the richness of the cheese. Trust me, it makes all the difference!

        Why You'll Love This Recipe
        Smoky sweetness from roasted bell peppers
Creamy, velvety texture that pulls you in
Perfect for game nights or casual get-togethers

      

The Art of Roasting Bell Peppers

Roasting bell peppers transforms their flavor from raw and crisp to smoky and sweet. By cutting them in half and roasting cut-side down, you allow the natural sugars to caramelize beautifully. This technique also helps achieve a char that adds depth to the fondue. Keep an eye on them as they roast; you want them to be charred but not burnt, which typically takes about 20 minutes at 450°F (232°C). Letting them cool before chopping helps to retain the moisture that will enhance the fondue's texture.

Once you've roasted the bell peppers, it’s crucial to chop them into uniform pieces. This ensures they blend seamlessly into the creamy cheese mixture. Aim for bites that are about the size of a pea, which will distribute the flavors without overpowering the delicate cheese. If you're short on time, you can also roast them in a grill pan on the stove over medium-high heat for about 10-15 minutes, turning occasionally until charred.

Mastering the Cheese Fondue

The secret to a smooth cheese fondue lies in the choice of cheese and the melting process. Gruyère and Emmental are traditional favorites due to their melting properties and nutty flavors. Grating the cheese ensures even melting and prevents clumping. When adding the cheese to the simmering wine, do it gradually while stirring constantly. I recommend using a whisk to make sure the cheese melts smoothly without forming a gritty texture. If it thickens too much, add a splash of wine or water to loosen it.

Cornstarch is your ally for creating a silky fondue. Mixing it with lemon juice helps prevent clumping when added to the cheese mixture. This not only improves texture but also adds a hint of acidity that balances the richness of the cheese and roasted peppers. If you find your fondue too thick after everything is combined, don’t hesitate to stir in a bit more liquid—achieving the perfect consistency should be your goal.

Dipping Options and Serving Suggestions

For dipping, consider using a combination of textures and flavors to elevate your fondue experience. Cubed bread is a classic choice, and I recommend using a crusty baguette or a hearty sourdough. They both hold up well against the melted cheese. Additionally, incorporating fresh vegetables like carrots, cucumbers, or bell pepper strips adds a crunch and refreshing contrast to the richness of the fondue. Apple slices are also a delightful surprise, providing a sweet note that complements the smoky peppers.

If you’re looking to mix things up, try adding different herbs or spices to the cheese mixture. A pinch of smoked paprika can enhance the smoky flavor, while fresh chives can add a beautiful pop of color and flavor. As for serving, a fondue pot is ideal, but a heatproof bowl on a low flame works too. Be sure to keep the fondue warm throughout your gathering, as it will thicken quickly as it cools.

Ingredients

Ingredients:

For the Fondue

2 large bell peppers (red, yellow or orange)
1 tablespoon olive oil
2 cups shredded Gruyère cheese
1 cup shredded Emmental cheese
1 cup dry white wine
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon lemon juice
Salt and pepper, to taste

For Dipping

Cubed bread (baguette or sourdough)
Fresh vegetables (carrots, cucumbers, etc.)
Apple slices

Feel free to experiment with different cheeses!

Instructions

Instructions:

Roast the Bell Peppers

Preheat your oven to 450°F (232°C). Cut the bell peppers in half, remove seeds, and drizzle with olive oil. Place them cut-side down on a baking sheet and roast for 20 minutes until charred.

Remove and let them cool slightly, then chop into small pieces.

Prepare the Fondue

In a large saucepan over medium heat, combine the minced garlic and white wine. Bring to a simmer, then gradually stir in the grated cheeses until melted and smooth. In a small bowl, mix cornstarch with lemon juice to create a slurry and add it to the cheese mixture, stirring until thickened.

Season with salt and pepper to taste.

Combine and Serve

Fold the roasted bell pepper pieces into the cheese mixture. Transfer to a fondue pot or heatproof bowl and serve warm with cubed bread and fresh vegetables for dipping.

Enjoy your cozy fondue experience!

Pro Tips

For an extra touch, consider topping the fondue with a sprinkle of fresh herbs like chives or parsley before serving.

Ingredient Substitutions

If Gruyère and Emmental aren't available, you can use a combination of mozzarella and a sharper cheese like aged cheddar for a twist. These substitutes will still provide melting characteristics while adding their unique flavors. For a dairy-free version, consider using plant-based cheeses that melt well, ensuring you check the ingredients list for similar textures and flavors.

In addition to adjusting the cheese, you can also modify the base. Instead of using white wine, a low-sodium vegetable broth can work, though it might slightly change the flavor. Just remember to add a bit of acidity, like a lemon squeeze, to help mimic the brightness from the wine.

Make-Ahead and Storage Tips

While cheese fondue is best served fresh, you can prepare the roasted bell peppers and cheese mixture ahead of time. Store the chopped roasted peppers and the cooled cheese mixture in airtight containers in the refrigerator for up to 2 days. Before serving, gently reheat the mixture on low heat, stirring constantly until melted and smooth. Add a little wine or water if necessary to achieve the right consistency.

For longer storage, you can freeze the fondue base (without the peppers) for up to 3 months. Thaw overnight in the refrigerator and reheat on low heat, following the same steps as above, and mix in your roasted peppers when you're ready to serve.

Troubleshooting Common Issues

If your fondue is grainy, it’s likely due to the cheese not being melted evenly. Ensure to gradually add cheese to the simmering liquid while whisking continuously. If this happens, try blending the mixture with an immersion blender until smooth—don’t overheat, though, as this can cause the cheese to separate.

Another common issue is the fondue thickening too quickly. If this happens, try adding a touch of wine or broth gradually while stirring until you reach your desired consistency. Keeping your fondue at a constant low heat is key to preventing this; higher temperatures can cause the proteins in cheese to seize up, leading to an undesirable texture.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to mix cheeses like cheddar, fontina, or even a little blue cheese for added flavor.

→ How do I store leftover fondue?

Store any leftover fondue in an airtight container in the fridge for up to 2 days. Reheat it gently on the stovetop with a splash of wine or milk.

→ What can I use for dipping apart from bread?

You can use fresh vegetables, pretzels, apple slices, or even cooked potatoes for a delicious alternative.

→ Is it necessary to roast the bell peppers?

Roasting enhances the flavor significantly, but if you're short on time, you can use raw peppers as well.