Roasted Bell Pepper and Cheese Fondue

Name: Roasted Bell Pepper and Cheese Fondue
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 red bell peppers, roasted and peeled; 1 cup shredded Gruyère cheese; 1 cup shredded sharp cheddar cheese; 1 cup dry white wine; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 garlic clove, halved; Salt and pepper to taste; Baguette, cut into cubes; Fresh vegetables (carrots, celery, etc.); Potato chips; Apple slices

Highlighted under: Global Flavor Recipes

I’ve always loved fondue, and this Roasted Bell Pepper and Cheese Fondue has become a favorite in my home. The combination of creamy cheeses blended with the sweet, smoky flavor of roasted bell peppers creates a delightful taste experience. I love serving this dish at gatherings, where guests can dip fresh bread, crunchy vegetables, or even crispy potato chips. It’s not just about the dipping; it’s about sharing moments with friends and family, and this fondue brings everyone together in a delicious way.

Created by

Anna

Last updated on 2026-01-06T22:26:30.968Z

When I first experimented with this fondue recipe, I realized that the key lies in roasting the bell peppers just right. The charred, caramelized edges bring out a depth of flavor that elevates the cheese. I suggest taking your time with this step to ensure you get that rich taste!

Another tip I learned is to mix the cheeses for a more complex flavor profile. I usually opt for Gruyère and a touch of sharp cheddar. This combination gives you a creamy base with a nice bite, making every dip a flavor celebration.

        Why You'll Love This Fondue
        A unique twist with sweet roasted bell peppers
A melty cheese dip that's perfect for sharing
Customizable with various dippables to suit every taste

      

The Importance of Roasting Peppers

Roasting the bell peppers is a crucial step in this fondue recipe. It transforms their flavor from sweet and crisp to rich and smoky. To achieve optimal results, roast them until the skins are charred and blistered, which often takes about 20 minutes at 400°F (200°C). Don’t skip the peeling step; the skins can be bitter and detract from the creamy fondue texture.

Once roasted, allow the peppers to cool slightly before peeling. I recommend placing them in a sealed plastic bag for about 10 minutes post-roasting; this helps steam the skins for easier removal. Roughly chopping them adds a bit of texture, enhancing the fondue experience while still allowing those sweet, smoky flavors to shine.

Perfecting the Cheese Blend

Both Gruyère and cheddar are essential in creating a well-rounded flavor for your fondue. Gruyère offers a nutty, creamy profile, while sharp cheddar contributes a tangy zing. Mixing them with cornstarch before melting is critical, as cornstarch prevents clumping and promotes a smooth, glossy cheese sauce. Make sure to stir constantly over medium heat to maintain an even consistency while melting the cheese.

If you're looking for variations or substitutions, consider using Emmental cheese for a slightly different flavor or a lactose-free alternative for those with dietary restrictions. Just remember that the cheese blend should total about 2 cups of shredded cheese, ensuring a velvety texture and delicious flavor without sacrificing thickness.

Dipping Ideas and Presentation

When it comes to dippables, creativity is encouraged! Cubes of a crusty baguette are a classic choice, but don’t hesitate to include colorful slices of fresh vegetables like bell peppers, carrots, or cucumbers for a refreshing crunch. Potato chips add a surprising twist, providing saltiness that pairs delightfully with the rich fondue. For a sweeter contrast, apple slices can also be a delightful choice.

For an impressive presentation, consider serving the fondue in a well-heated ceramic or cast-iron fondue pot to maintain warmth throughout your gathering. A gentle flame or electric burner can help keep the cheese sauce smooth and melted, allowing everyone to enjoy the fondue while it’s at its best.

Ingredients

Gather these ingredients for an irresistible fondue experience.

For the Fondue

2 red bell peppers, roasted and peeled
1 cup shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
1 cup dry white wine
2 tablespoons cornstarch
1 tablespoon lemon juice
1 garlic clove, halved
Salt and pepper to taste

For Dipping

Baguette, cut into cubes
Fresh vegetables (carrots, celery, etc.)
Potato chips
Apple slices

These simple ingredients will come together for a delightful dish!

Instructions

Follow these steps to create your own delicious fondue.

Prepare the Bell Peppers

Preheat the oven to 400°F (200°C). Place whole bell peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally until the skins are charred. Remove from the oven, let cool, then peel off the skins and roughly chop the peppers.

Make the Cheese Mixture

In a medium bowl, mix together the shredded Gruyère and cheddar cheeses with the cornstarch. This will help keep the cheese from clumping as it melts.

Combine and Cook

Rub the inside of a fondue pot with the halved garlic clove, then add the chopped roasted bell peppers and white wine. Heat over medium until simmering, then slowly add the cheese mixture while constantly stirring until melted and smooth.

Finish and Serve

Stir in the lemon juice and season with salt and pepper to taste. Serve immediately with your selection of dippables.

Enjoy your homemade Roasted Bell Pepper and Cheese Fondue!

Pro Tips

For an even richer flavor, try adding a splash of your favorite liqueur or a pinch of smoked paprika to the cheese mixture.

Make-Ahead Tips

If you’re planning a gathering, you can prepare the roasted bell peppers a day ahead. Once roasted and peeled, store them in an airtight container in the refrigerator. When you’re ready to make the fondue, simply follow the recipe steps for combining the ingredients, starting with the prepared peppers.

The cheese mixture can also be prepped in advance. Combine the shredded cheeses with cornstarch and store in a zip-top bag in the fridge. This allows for a quick assembly when it’s time to serve without sacrificing flavor or texture.

Storage and Reheating

Leftover fondue should be cooled to room temperature before storing. Place it in an airtight container and refrigerate for up to three days. The texture may change slightly upon refrigeration, but you can revive it by reheating gently on the stove over low heat, stirring frequently to reintroduce its creamy consistency.

To avoid burning the fondue during reheating, add a splash of white wine or a little milk to loosen the mixture. It’s best to avoid the microwave for reheating as it can lead to uneven heating and potential separation of the cheese.

Common Troubleshooting

If your fondue is too thick, don't worry! You can easily thin it out by adding a bit more white wine until you reach the desired consistency. Conversely, if it's too runny, consider adding a bit more cheese mixed with cornstarch to help thicken it up, cooking until smooth.

Another common issue is curdling, which often occurs if the heat is too high. Always keep the fondue on low to medium heat while stirring continuously. This not only prevents curdling but ensures that your cheese stays creamy and harmonious with the roasted peppers.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with cheeses like Fontina, Monterey Jack, or even a blue cheese for a bolder flavor.

→ How can I store leftover fondue?

Store any leftover fondue in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little added wine or milk to restore its smoothness.

→ What can I dip in fondue?

You can dip almost anything! Popular choices include crusty bread, fresh vegetables, fruits like apples or pears, and even cooked meats or seafood.

→ Is fondue safe for kids?

Yes, fondue can be kid-friendly! Just supervise little ones while they dip, and you might consider using softer dippables.