These vegetarian stuffed peppers make a gorgeous presentation at a dinner party but are easy enough to make on a weeknight.
Prep time: 15 minutes
Cook time: 10-15 minutes
4 large jarred red roasted peppers
4 oz mild soft goat cheese, like Belle Chevre
¼ cup basil leaves, chiffonade
1/4 cup pecans, toasted
1/4 cup golden raisins
1 tablespoon olive oil
salt and fresh ground pepper
Preheat to 450 degrees. Place the peppers on a cutting board and open each one by making a slit in one side. Sprinkle with salt and pepper. Spread a spoonful of goat cheese down the center. Evenly distribute the basil, pecans, and raisins on top, reserving a small bit of each for garnish.
Fold each pepper over to close and press gently. Place on a baking sheet lined with foil and drizzle with olive oil. Bake for about 10 minutes, until the goat cheese is bubbling. Arrange on a plate to serve, garnishing with basil, pecans and raisins.
Nutritional score per stuffed pepper:
Saturated fat: 5g
Recipe courtesy of Tasia Malakasis, Belle Chevre.
Photo Credit: Stephanie Schamban