Stuffed Peppers with Chèvre, Pecans, and Golden Raisins

Name: Stuffed Peppers with Chèvre, Pecans, and Golden Raisins
Total time: 49 min
Yield: Makes 1 dozen
Ingredients: 12 sweet mini peppers; ¼ teaspoon table salt; ¼ teaspoon freshly ground black pepper; 4 ounces goat cheese, softened; ¼ cup pecan halves, toasted and chopped; ¼ cup thinly sliced fresh basil, divided; ¼ cup golden raisins, divided; 1 tablespoon olive oil; Garnish: small fresh basil leaves

2 Ratings
2 Reviews

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

By Tasia Malakasis

Recipe by Southern Living April 2015

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Credit: Helen Dujardin; Styling: Mindi Shapiro

Recipe Summary

hands-on:

21 mins

total:

49 mins

Yield:

Makes 1 dozen

Ingredients

12 sweet mini peppers
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
4 ounces goat cheese, softened
¼ cup pecan halves, toasted and chopped
¼ cup thinly sliced fresh basil, divided
¼ cup golden raisins, divided
1 tablespoon olive oil
Garnish: small fresh basil leaves

Directions

Step 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.

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Step 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°.
Step 3
Peel peppers. Make a slit in one side of each pepper; sprinkle with salt and black pepper.
Step 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.
Step 5
Return peppers to baking sheet, and drizzle with oil. Bake at 450° for 10 minutes or until cheese is bubbly.
Step 6
Arrange peppers on a serving plate; sprinkle with remaining 2 Tbsp. basil and 2 Tbsp. raisins.

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phoov23

07/16/2017

Really good and received well by all. But way more work than I think I want to do, again!

Claudia

05/17/2015

All thumbs and kitchen knives UP!!! Truth be told, I didn't try the original recipe because I had neither goat cheese nor basil on hand when I wanted to make these, so I substituted half cream cheese/half Feta, and parsley, and the result was fabulous. I took the peppers to a potluck party, and folks were raving about them.

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Stuffed Peppers with Chèvre, Pecans, and Golden Raisins

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Recipe Summary

Ingredients

Directions

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Reviews (2)

All Reviews for Stuffed Peppers with Chèvre, Pecans, and Golden Raisins

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Stuffed Peppers with Chèvre, Pecans, and Golden Raisins

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews (2)

All Reviews for Stuffed Peppers with Ch&egrave;vre, Pecans, and Golden Raisins

All Reviews for Stuffed Peppers with Chèvre, Pecans, and Golden Raisins