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Stuffed Peppers with Chèvre, Pecans, and Golden Raisins

Photo: Helen Dujardin; Styling: Mindi Shapiro
Hands-on time 21 mins
Total time 49 mins

Makes 1 dozen

"Both sides of my family--the Greeks and the Southerners--love stuffed peppers."


  • 12 sweet mini peppers
  • 1/4 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces goat cheese, softened
  • 1/4 cup pecan halves, toasted and chopped
  • 1/4 cup thinly sliced fresh basil, divided
  • 1/4 cup golden raisins, divided
  • 1 tablespoon olive oil
  • Garnish: small fresh basil leaves

How to Make It

  1. Preheat broiler. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat, turning occasionally, 8 minutes or until peppers look blackened.

  2. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Reduce oven temperature to 450°.

  3. Peel peppers. Make a slit in one side of each pepper; sprinkle with salt and black pepper.

  4. Stir together cheese, pecans, 2 Tbsp. basil, and 2 Tbsp. raisins in a small bowl. Spoon cheese mixture evenly into peppers, pressing gently to close slits.

  5. Return peppers to baking sheet, and drizzle with oil. Bake at 450° for 10 minutes or until cheese is bubbly.

  6. Arrange peppers on a serving plate; sprinkle with remaining 2 Tbsp. basil and 2 Tbsp. raisins.

Southern Made Fresh, copyright 2015, Oxmoor House.