Photo: Helen Dujardin; Styling: Mindi Shapiro
Hands-on Time
21 Mins
Total Time
49 Mins
Yield
Makes 1 dozen

"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.

Ratings & Reviews

Mini peppers =mucho work!

Claudia
July 17, 2017
Really good and received well by all.  But way more work than I think I want to do, again!

Hit of the party--fantastic recipe

phoov23
May 18, 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.