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Roasted Peppers Stuffed with Goat Cheese

This healthy and delicious recipe suggests using "Sheepnose Pimento" sweet peppers" because of their deep richness that is great for roasting. If you cannot find those peppers, not to worry - you can also turn out a wonderful recipe with red or orange bell peppers or other favorite peppers.

Ingredients

8 "Sheepnose Pimento" sweet peppers (or red or orange bell or other favorite peppers)
1 ounces (1/4 cup) golden raisins
1 cups boiling water
2 teaspoons Himalayan or sea salt
1 teaspoons freshly ground black pepper
8 ounces mild soft goat cheese
12 tablespoons basil leaves, roughly chopped
2 ounces (1/2 cup) pine nuts
2 tablespoons breadcrumbs*
1/4 cup extra-virgin olive oil, plus more for garnish (optional)
1/8 teaspoons cayenne pepper (optional)

*Make your own healthier gluten-free savory breadcrumbs with this recipe:

Savory Gluten Free Waffles (Use these to make gluten free bread crumbs)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

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. 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. 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. 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.

Makes 8 servings.

Per serving: Calories 272, Total Fat 18g, Cholesterol 13mg, Sodium 527mg, Total Carbohydrates 19g, Dietary Fiber 5g, Protein 9g

Original recipe and image source: http://www.countryliving.com/recipefinder/roasted-peppers-stuffed-goat-cheese-recipe-clv0412

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