Stuffed Gypsy Peppers

Our weekly box from Farm Fresh to You has included gypsy peppers the last few weeks, and we also had a bag of mini peppers from Costco beginning to beg to be used, so it was time to find a good recipe for peppers. I roasted some for future use, I added some to a pork chop recipe for bright color and added flavor, but the bonanza moment came when I found this recipe: Cheese-Stuffed Gypsy Peppers.    Here are the ingredients:

6 gypsy peppers or small bell peppers

3/4 cup cream cheese

1 1/2 cups feta cheese

2 cups cooked basmati rice, chilled

3/4 cup golden raisins

1/3 cup chopped mint

For the vinaigrette:

1 to 1 1/2 pints cherry tomatoes, halved

2 to 3 tablespoons minced fresh basil

1 tablespoon minced flat-leaf parsley leaves

3 tablespoons rice vinegar

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

6 tablespoons extra virgin olive oil

1/4 cup sliced almonds, toasted

2 to 3 tablespoons crème fraîche

For the instructions, please see the recipe link at http://leitesculinaria.com/ 

Modifications I made: I used regular raisins, goat cheese rather than feta, and I had no creme fraiche so I went without it.

The filling of the peppers is mild with the goat cheese, which I loved, and the mint and the raisins are a perfect complement to the caramelized peppers after grilling. The vinaigrette adds the sharp vinegar, the basil and parsley herbal complexity, and the crunch of the toasted almonds.

DELICIOUS!