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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Rana Ali Raza
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mwila Ngoda
[email protected]I can't wait to try this recipe! It looks delicious.
Rebu Aliy
[email protected]I would recommend this recipe to anyone who loves roasted red peppers.
Ankit Desai
[email protected]I found this recipe to be very easy to follow. Even a beginner cook could make this dish.
cyrille fotsing
[email protected]I'm not sure I would make this dish again. It was a lot of work and the results weren't worth it.
Arlene Michel
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
enogie toscanatv
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Mari Gonzalez
[email protected]I'm always looking for new ways to cook roasted red peppers. This recipe is a great addition to my repertoire.
Parveizkhan Khan
[email protected]This dish is perfect for a light lunch or dinner. It's also a great side dish for grilled meats or fish.
Masego Gloria
[email protected]I would definitely make this dish again. It's a great way to use up leftover roasted peppers.
Mary Simba
[email protected]Overall, I thought this dish was okay. It wasn't my favorite, but I would be willing to try it again.
Jazzy Bhatti
[email protected]The peppers were a bit too roasted for my taste. I would have preferred them to be a little more tender.
Peshawer King
[email protected]I found the dish to be a bit bland. I think it could have used more seasoning.
Ram prasad Dahal
[email protected]I'm not a big fan of Gruyère cheese, but I still enjoyed this dish.
Joel Adoli
[email protected]The raisins and olives add a nice sweetness and brininess to the dish.
Alam Zeb
[email protected]I love the smoky flavor of the roasted peppers paired with the creamy Gruyère cheese.
Michael Worlanyo Kudiewu
[email protected]This is one of my favorite vegetarian dishes. It's easy to make and always a crowd-pleaser.
Rudy Martinez
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the sweet and savory flavors.
Maktunu Brian
[email protected]Roasted red peppers stuffed with Gruyère cheese, raisins, and olives? Yes, please! This dish is a delightful combination of flavors and textures.