Stuffed Peppers with Chèvre, Pecans, and Golden Raisins
Photo: Helen Dujardin; Styling: Mindi Shapiro
"Both sides of my family--the Greeks and the Southerners--love stuffed peppers."
How to Make It
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.
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.
Southern Made Fresh, copyright 2015, Oxmoor House.
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Hit of the party--fantastic recipe
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.
Mini peppers =mucho work!