GRUYèRE-STUFFED ROASTED RED PEPPERS WITH RAISINS AND OLIVES
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots. It's time-consuming, especially if I'm roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler. (You could also use a grill.)
Provided by Melissa Clark
Categories appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat broiler. Place red peppers on a baking sheet and broil until charred all over, turning peppers as they darken. Time will vary with the intensity of your broiler, so keep an eye on them. Transfer peppers to a bowl, cover with a dish towel, and let cool.
- Meanwhile, spread tomatoes (skin side up), onion chunks and garlic on a baking sheet. Broil until vegetables are just beginning to char in spots, about 3 minutes. Transfer them to a blender with the sage, pepper flakes and salt, and blend until smooth. Taste, and add more salt, if necessary. Leave blender top on to keep sauce warm. Heat oven to 350 degrees.
- Peel red peppers, then make a slit down one side of each and take out seeds, leaving stems attached if possible. (They look better that way for serving.) A paper towel is helpful for peeling and seeding. Do not use water, which dilutes the peppers' flavor.
- If raisins are not plump, cover them with boiling water and let sit for 5 minutes. Drain well. Toss the cheese, olives and raisins together. Stuff mixture into peppers, and place in a baking dish. Bake for 15 minutes, then add the sauce and continue to bake until cheese bubbles, about 20 minutes longer. Serve peppers hot or at room temperature.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 671 milligrams, Sugar 13 grams
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Hamza Tariq
[email protected]This recipe seems like it would be a lot of work, so I'm not sure if I'll try it.
Canadian Employee
[email protected]I'm not a fan of olives, so I'll probably leave them out of this recipe.
Marcus Burdett
[email protected]This recipe sounds delicious, but I'm not sure if I can find Gruyère cheese.
MatheusCRTD 61
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'll see what I can find.
NANZKI OFFICIAL
[email protected]This recipe looks a bit time-consuming, but it might be worth it for a special occasion.
THEMEMETREE E
[email protected]I'm not sure how I feel about raisins in savory dishes, but I'm open to trying it.
Korisnik Hedan
[email protected]I'm not a big fan of red peppers, but I'm always willing to try new things.
Kiki Cima
[email protected]This recipe seems a bit complicated, but I'm up for a challenge.
Tiffany Massie
[email protected]I'm not sure about the combination of raisins and olives, but I'm willing to try it.
Eliza Keller
[email protected]This recipe sounds delicious. I'm going to add it to my list of recipes to try.
laura parker
[email protected]I'm definitely going to give this recipe a try. It looks so good.
SHaD Op
[email protected]This recipe looks amazing! I can't wait to try it.
A S PRODUCTION
[email protected]Yum!
Sajol Sukla
[email protected]These peppers are so delicious and easy to make. I will definitely be making them again and again.
Lavone Akther
[email protected]I made these peppers for a potluck and they were a huge hit. Everyone loved them!
Julio Valdez
[email protected]I love the combination of flavors in this dish. The Gruyère cheese is creamy and rich, the raisins add a touch of sweetness, and the olives add a bit of brininess. It's all perfect together.
Fariha Ayaz
[email protected]These peppers were so easy to make and they turned out so delicious. I will definitely be making them again.
Emmanuel Elijah
[email protected]I was hesitant to try this recipe because I'm not a big fan of raisins, but I'm so glad I did! The raisins add a subtle sweetness that complements the savory filling perfectly.
Stainless Steel
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The peppers are always perfectly roasted and the filling is so flavorful. I highly recommend this recipe!
KASI KATTA
[email protected]These stuffed red peppers were a hit at my dinner party! The combination of Gruyère cheese, raisins, and olives was divine, and the peppers were roasted to perfection.