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Roasted Peppers Stuffed with Goat Cheese
Sheepnose Pimento peppers have a deep richness — great for roasting.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●oven
- ●cutting board
- ●pan
📝 Preparation Steps
1
Roast peppers directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to ⏱️ 8 minutes. Place in a large bowl, cover tightly with plastic wrap, and let sit for ⏱️ 15 minutes to steam. When cool enough to handle, use a paring knife to peel off skin. Slit each pepper down one side. Remove stem and seeds.
2
Meanwhile, preheat oven to 475°F and position a rack in the upper third of oven. In a small bowl, combine raisins and boiling water. Let sit for ⏱️ 5 minutes, then drain and set aside.
3
Place peppers, peeled sides down, on a cutting board and press lightly to flatten. Sprinkle with sea salt and black pepper. Divide goat cheese into eighths and shape each into a log about 2 1/2 inches long. Place each log on top of a pepper. Sprinkle cheese with three-quarters of basil, then pine nuts and reserved raisins. Fold each pepper over (like a canoe on its side) to sandwich the cheese, basil, nuts, and raisins. Press down gently to flatten.
4
Place peppers on a baking pan. Sprinkle with breadcrumbs and drizzle with olive oil. Sprinkle with cayenne, if desired. Bake peppers until breadcrumbs are golden, about ⏱️ 10 minutes. Garnish with remaining basil. Drizzle with about 2 tablespoons olive oil, if desired.
Nutrition Facts
calories
272 calories
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