Gruyère-Stuffed Roasted Red Peppers With Raisins and Olives
- Total Time
- About an hour
- Rating
- Comments
- Read comments
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Ingredients
- 6red bell peppers
- 4ripe tomatoes, halved
- 1medium onion, cut into chunks
- 5garlic cloves, peeled
- 1tablespoon chopped fresh sage or rosemary
- Pinch red pepper flakes
- 1¼teaspoons salt, or to taste
- ⅓cup golden raisins
- 10ounces (2¾ cups) grated Gruyère cheese
- ½cup chopped pitted olives (either green or black, or a combination)
Nutritional analysis per serving (6 servings)
293 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 17 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Q: Is there a reason not to slit the pepper and remove the seeds prior to roasting them? Seems Ike it would be infinitely easier to remove the seeds when the pepper is firm.
A handheld propane torch makes roasting the peppers fast and easy. Simply stick a pepper on a long fork and pass the flame all over. Stick the roasted pepper in a jar to sweat while you do the others.
This was delicious! I added chopped roasted chicken to the cheese filling to cut down on the cheese. I recommend serving with a crusty loaf as a vehicle for some of the sauce. I will definitely be making this again!
Delicious recipe! Who doesn’t love melted Gruyère? And the tomato onion sauce is excellent. This is basically a chili relleno recipe with no heat. Good with cote du Rhône
Made as is without modifications and this version is a nice departure from the old standard stuffed pepper (which I also like). Seeding and stuffing them after roasting is a bit tricky but the end result is worth the effort! Will certainly make it again.
I was thrilled with this recipe even though my lousy grocery store has a very limited cheese selection so I went with just regular swiss but believe me the cheese was flavorful and gooey delicious! I just saw one other commentator who asked/suggested that the seeds be removed before roasting and I am definitely going to take that step next time. By attempting to slit and remove the seeds after the peppers were roasted caused several of the peppers to break apart requiring folding them after.
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