Gruyère Stuffed Roasted Red Peppers With Raisins And Olives Food

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GRUYèRE-STUFFED ROASTED RED PEPPERS WITH RAISINS AND OLIVES



Gruyère-Stuffed Roasted Red Peppers With Raisins and Olives image

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

6 red bell peppers
4 ripe tomatoes, halved
1 medium onion, cut into chunks
5 garlic cloves, peeled
1 tablespoon chopped fresh sage or rosemary
Pinch red pepper flakes
1 1/4 teaspoons salt, or to taste
1/3 cup golden raisins
10 ounces (2 3/4 cups) grated Gruyère cheese
1/2 cup chopped pitted olives (either green or black, or a combination)

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

STUFFED RED PEPPERS



Stuffed Red Peppers image

Stuffed peppers with beef and mushrooms.

Provided by Jane

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13

2 cups brown rice
4 cups water
1 pound ground beef
1 onion, diced
¼ cup chopped mushrooms, or to taste
3 cloves garlic, chopped
1 (26 ounce) jar tomato sauce
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 red bell peppers, tops and seeds removed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  • Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  • Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  • Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g

GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE



Grilled Roasted Red Peppers Stuffed With Cheese image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 large roasted red peppers, drained well and dried
4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
1 teaspoon crushed red pepper flakes
A handful finely chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
Kitchen twine, cut into 4 (8-inch) lengths, soaked in water

Steps:

  • Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
  • Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.

RED BELL PEPPER, RAISIN AND OLIVE STUFFING



Red Bell Pepper, Raisin and Olive Stuffing image

Sicilian cooking is hot right now, so we've taken some of its classic, assertive ingredients and put them into a hearty stuffing. It's something new for the turkey. See how to [chop peppers](/cooking/how_to/video/) .

Yield Serves 12

Number Of Ingredients 10

1 cup (2 sticks) butter
3 cups chopped red bell peppers
2 1/2 cups chopped green onions
1 1/2 cups chopped fresh Italian parsley
3 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 1/4 cups raisins
1/2 cup chopped pitted Kalamata olives or other black olives
12 cups 1/3-inch cubes trimmed country-style white bread
Canned low-salt chicken broth

Steps:

  • Melt butter in large pot over medium-high heat. Add next 5 ingredients. Sauté until onions are tender, about 6 minutes. Add raisins and olives; sauté 5 minutes. (Vegetable mixture can be made 1 day ahead. Cover and refrigerate.) Combine vegetable mixture and bread cubes in large bowl. Season to taste with salt and pepper.
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

STUFFED ROASTED RED PEPPERS



Stuffed Roasted Red Peppers image

A delicious partnership of smooth cream cheese, crunchy pine nuts, creamy risotto rice and sweet red peppers. Makes a simple appetizer for four or a filling main course for two.

Provided by English_Rose

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

2 large red peppers
12 sun-dried tomatoes, roughly chopped
4 garlic cloves, roughly chopped
4 tablespoons olive oil
3 1/2 ounces risotto rice
3 1/2 ounces cream cheese, softened
4 tablespoons red pesto sauce
1 ounce pine nuts, toasted

Steps:

  • Preheat oven to 400°F
  • Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.
  • Drizzle over the oil. Place on to a baking tray and roast in the oven for 20-25 minutes.
  • Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the cream cheese, red pesto and pine nuts.
  • Take the peppers out of the oven. Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir.
  • Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.

Nutrition Facts : Calories 654.3, Fat 55, SaturatedFat 15.5, Cholesterol 54.6, Sodium 403.4, Carbohydrate 36, Fiber 5.4, Sugar 12.1, Protein 10.6

BRIE EN CROUTE STUFFED WITH OLIVES & ROASTED PEPPERS



Brie En Croute Stuffed With Olives & Roasted Peppers image

My personal favourite appetizer...easy to vary fillings ...for a sweet or savoury treat from Enchanted Evenings by John Hadamuscin...

Provided by Baby Kato

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 ounces brie round, chilled
1/2 small roasted red pepper, peeled, seeded and coarsely chopped
2 tablespoons black olives, ripe and coarsely chopped
1/4 lb frozen puff pastry, thawed (1/2 sheet)
1 egg yolk, large mixed with
1 tablespoon water

Steps:

  • Slice brie in half, horizontally.
  • Scatter the pepper and olives over the bottom half of brie and cover with top half.
  • set aside.
  • Roll pastry into a 12" circle.
  • Trim the edges.
  • Place brie in the center of pastry and lift the pastry edges to cover completely.
  • Gather the pastry in the center and tie with kitchen string.
  • Arrange the pastry edges attractively on top of brie.
  • Wrap in plastic wrap and refrigerate until needed.
  • About 45 minutes before serving, remove plastic from brie, place on a lightly greased baking sheet and allow pastry to come to room temperature.
  • Brush with beaten egg.
  • Preheat oven to 400 degrees.
  • Bake 30- 35 minutes.
  • Remove and cool on wire rack for 10 minutes before you serve.
  • To serve slice into small wedges with fruit slices, baugettes or nice crackers.
  • -- Variations--
  • (sun dried tomatoes in oil, asiago or pecorino romano) (prosciutto and mushrooms) (roasted chopped almonds, pecans, or walnuts, apples or pears with sugar and cinnamon).

Nutrition Facts : Calories 268.5, Fat 20.1, SaturatedFat 8.1, Cholesterol 69.9, Sodium 282.2, Carbohydrate 13.3, Fiber 0.6, Sugar 0.4, Protein 8.6

ROASTED STUFFED RED PEPPERS



Roasted Stuffed Red Peppers image

Provided by Pilar Viladas

Categories     appetizer, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil, plus more for greasing the pan and peppers
3 medium-to-large red peppers
1 bunch basil
1 1/2 pounds cherry tomatoes, quartered
3 sun-dried tomatoes packed in olive oil, drained and finely chopped
3 anchovy fillets, drained and finely minced
1 clove garlic, peeled and minced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
  • Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
  • Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
  • Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams

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