Stuffed Peppers With Chèvre, Pecans, And Golden Raisins – a delicious recipe with sweet mini peppers, salt, freshly ground black pepper, goat cheese, pecan halves, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
2
Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Reduce oven temperature to 450u00b0.
3
Peel peppers. Make a slit in one side of each pepper; sprinkle with salt and black pepper.
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.
5
Return peppers to baking sheet, and drizzle with oil. Bake at 450u00b0 for 10 minutes or until cheese is bubbly.
6
Arrange peppers on a serving plate; sprinkle with remaining 2 Tbsp. basil and 2 Tbsp. raisins.
347
kcal
Calories
24
g
Fat
21
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 sweet mini peppers, 1/4 teaspoon table salt, 1/4 teaspoon freshly ground black pepper, 4 ounces goat cheese, softened, and more.
Yes, Stuffed Peppers With Chèvre, Pecans, And Golden Raisins falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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