Lunch: Stuffed Peppers with Chèvre, Pecans, and Golden Raisins Recipe | Myrecipes
Recipe by Tasia Malakasis "Both sides of my family--the Greeks and the Southerners--love stuffed peppers."
This recipe includes fertility superfoods such as:
Health and fertility benefits of Stuffed Peppers with Chèvre, Pecans, and Golden Raisins Recipe | Myrecipes
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
12 sweet mini peppers
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
4 ounces goat cheese, softened
1/4 cup pecan halves, toasted and chopped
1/4 cup thinly sliced fresh basil, divided
1/4 cup golden raisins, divided
1 tablespoon olive oil
Garnish: small fresh basil leaves
Instructions
Preheat broiler. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat, turning occasionally, 8 minutes or until peppers look blackened.
Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Reduce oven temperature to 450 °.
Peel peppers. Make a slit in one side of each pepper; sprinkle with salt and black pepper.
Stir together cheese, pecans, 2 Tbsp. basil, and 2 Tbsp. raisins in a small bowl. Spoon cheese mixture evenly into peppers, pressing gently to close slits.
Return peppers to baking sheet, and drizzle with oil. Bake at 450 ° for 10 minutes or until cheese is bubbly.
Arrange peppers on a serving plate; sprinkle with remaining 2 Tbsp. basil and 2 Tbsp. raisins.
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Nutrition Facts
Serving Size: 1
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |