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

Tasia Malakasis
Recipe by Southern Living April 2015

Gallery

Credit: Helen Dujardin; Styling: Mindi Shapiro

Recipe Summary

hands-on:
21 mins
total:
49 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

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

Source

Southern Made Fresh, copyright 2015, Oxmoor House.

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