Kelly Rossiter
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I don't usually like making recipes where you have to stuff things, I find it too fussy. I remember helping my mother make some stuffed mushroom appetizers for a party and feeling like it would never be finished. But something about this recipe appealed to me, so I thought I would give it a try. It turned out to be a pretty simple thing to make and it was quite tasty. Pair this with a salad dressed with a vinaigrette to cut the richness of the cheese and it would be a nice brunch dish for company. You could stuff the peppers in advance and then put them in the oven to bake when your company arrives.
The recipe suggests that you cover the red peppers to a bowl and cover with a towel. I find that the peppers continue to steam and it can make them a bit mushy. I put my peppers on a plate and leave them uncovered and peel them as soon as they are cool enough to handle. They will throw off a fair amount of liquid which is you can just pour off. If you don't have any fresh ripe tomatoes available, use canned instead.
Gruyere Stuffed Roasted Red Peppers
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)
- 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.
Difficulty Level: Easy
Related Recipes:
Grill Gruyere and Red Onion Sandwiches
Preserving the Harvest: Pickled Roasted Red Peppers
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