Chevre Stuffed Peppers with Pecans

Chevre Stuffed Peppers with Pecans

These vegetarian stuffed peppers make a gorgeous presentation at a dinner party but are easy enough to make on a weeknight.

Serves: 4
Prep time: 15 minutes
Cook time: 10-15 minutes

4 large jarred red roasted peppers
4 oz mild soft goat cheese, like Belle Chevre
¼ cup basil leaves, chiffonade
1/4 cup pecans, toasted
1/4 cup golden raisins
1 tablespoon olive oil
salt and fresh ground pepper

Preheat to 450 degrees. Place the peppers on a cutting board and open each one by making a slit in one side. Sprinkle with salt and pepper. Spread a spoonful of goat cheese down the center. Evenly distribute the basil, pecans, and raisins on top, reserving a small bit of each for garnish.

Fold each pepper over to close and press gently. Place on a baking sheet lined with foil and drizzle with olive oil. Bake for about 10 minutes, until the goat cheese is bubbling. Arrange on a plate to serve, garnishing with basil, pecans and raisins.

Nutritional score per stuffed pepper:
Calories: 202
Fat: 14g
Saturated fat: 5g
Cholesterol: 13mg
Sodium: 231mg
Potassium: 127mg
Carbohydrates: 12g
Fiber: 1.8g
Sugar: 9.3g
Protein: 6.7g

Recipe courtesy of Tasia Malakasis, Belle Chevre.

Source: SHAPE magazine online

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