Roasted Peppers Stuffed with Goat Cheese

Name: Roasted Peppers Stuffed with Goat Cheese
Prep time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 8 ‘Sheepnose Pimento’ sweet peppers (or your favorite sweet pepper); 1 oz. golden raisins (about 1/4 cup); 1 c. boiling water; 2 tsp. Maldon sea salt; 1 tsp. freshly ground black pepper; 8 oz. mild soft goat cheese, such as Coach Farm; 12 tbsp. basil leaves, roughly chopped; 2 oz. pine nuts (about 1/2 cup); 2 tbsp. breadcrumbs; 1/4 c. extra-virgin olive oil, plus more for garnish (optional); 1/8 tsp. cayenne pepper (optional)

By Frank StittPublished: Mar 14, 2012

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roasted peppers stuffed with goat cheese

John Kernick

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

Cal/Serv:

272

"Sheepnose Pimento peppers have a deep richness — great for roasting." — Frank Stitt, executive chef–owner of Highlands Bar and Grill in Birmingham

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Ingredients

8 ‘Sheepnose Pimento’ sweet peppers (or your favorite sweet pepper)
1 oz. golden raisins (about 1/4 cup)
1 cup boiling water
2 tsp. Maldon sea salt
1 tsp. freshly ground black pepper
8 oz. mild soft goat cheese, such as Coach Farm
12 Tbsp. basil leaves, roughly chopped
2 oz. pine nuts (about 1/2 cup)
2 Tbsp. breadcrumbs
1/4 cup extra-virgin olive oil, plus more for garnish (optional)
1/8 tsp. cayenne pepper (optional)

Directions

1. Step 1Roast 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. Step 2Meanwhile, preheat oven to 475°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. Step 3Place 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. Step 4Place 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.