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    You are in: Home / Recipes / Roasted Peppers Stuffed With Goat Cheese Recipe
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    Roasted Peppers Stuffed With Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sharon123's Note:

    This is filled with flavor from Frank Stitt, executive chef–owner of Highlands Bar and Grill in Birmingham Alabama published by Country Living magazine. Tweeked just a little. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Meanwhile, preheat oven to 475 degrees 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Peppers Stuffed With Goat Cheese

    Serving Size: 1 (207 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 188.5
     
    Calories from Fat 103
    54%
    Total Fat 11.4 g
    17%
    Saturated Fat 4.5 g
    22%
    Cholesterol 13.0 mg
    4%
    Sodium 718.4 mg
    29%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 3.2 g
    13%
    Sugars 7.9 g
    31%
    Protein 8.2 g
    16%

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