Grilled Goat Cheese Stuffed Gypsy Peppers

Posted by in Recipes on Sep 18, 2012 . .

Grilled Goat Cheese Stuffed Gypsy Peppers

  • 6 gypsy peppers
  • ¾ cup cream cheese
  • 1 ½ cups feta cheese
  • 2 cups cooked basmati, jasmine, or wild rice, chilled
  • ¾ cup golden raisins
  • 1/3 cup chopped fresh mint leaves

To prepare gypsy peppers, cut around base of each stem the way you would a pumpkin, and gently remove stem. Trim off seeds and keep the tops to hold the stuffing in. Blanch peppers in rapidly boiling water 60-90 seconds, until just tender but not collapsing. Drain and shock in an ice bath. Drain again very well just before stuffing.
To make stuffing, fit a mixer with the paddle attachment and beat the cream cheese until light and fluffy. Crumble the feta into mixer bowl and beat until well mixed, with no large chunks of feta. Quickly mix in rice, raisins, and mint, breaking up any raisins that are sticking together. Do not over mix.
Divide the filling into 6 equal portions. Moisten your hands, then roll each into a lozenge about the same shape as the peppers. Slip the lozenges into the peppers, pressing them gently to get the filling into all the nooks and crannies. Put the tops back on and set the peppers aside.

Cherry Tomato Vinaigrette

  • 1-1 ½ pints cherry tomatoes, halved
  • 2 to 3 Tbsp. minced fresh basil or whole baby basil leaves
  • 1 Tbsp. minced fresh parsley
  • 3 Tbsp. Olive Cart Lambrusco vinegar
  • 1 Tbsp. freshly squeezed lemon juice
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 6 Tbsp. Olive Cart South Haven Blend EVOO
  • ¼ cup toasted sliced almonds
  • 2 to 3 Tbsp. crème fraîche, whisked until smooth

To make the vinaigrette, simply combine all the ingredients together in a bowl and mix gently. The vinaigrette should be made no more than 20 minutes or so in advance of serving.

For the final preparation, grill the peppers over a medium-high flame until caramelized nicely on all sides and hot through. You could also heat them up in a ridged or flat cast-iron pan. To serve, place a few spoonfuls of vinaigrette on each plate. Top with a stuffed pepper, sprinkle with almonds, and drizzle with crème fraîche.


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