What’s so irresistible about this dish is the combination of flavors. The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers. I’ve also substituted goat cheese for the feta, which adds a milder taste to the dish.
When I have company over, I like to make these ahead of time, then grill them off just before sitting down, so the filling is warm and soft.–Cindy Pawlcyn
Cheese-Stuffed Gypsy Peppers
- Quick Glance
- 30 M
- 30 M
- Serves 6
- 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 leaves
- For the vinagrette
- 1 to 1 1/2 pints cherry tomatoes, halved
- 2 to 3 tablespoons minced basil leaves
- 1 tablespoon minced flat-leaf parsley leaves
- 3 tablespoons rice vinegar
- 1 tablespoon fresh 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
- 1. Cut around the base of each pepper stem and gently pull the stem out. Trim off the seeds and keep the tops to hold the stuffing in. Blanch the peppers in boiling water for 60 to 90 seconds, until just tender. Drain and shock in an ice bath. Drain again very well before stuffing.
- 2. Fit a stand mixer with the paddle attachment and beat the cream cheese until light and fluffy. Crumble in the feta cheese and beat until well mixed. Quickly mix in the rice, raisins, and mint, breaking up any raisins that are sticking together.
- 3. 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.
- 4. Combine the cherry tomatoes, basil, and parsley in a bowl. In a small bowl, whisk together the vinegar, lemon juice, salt, and pepper until the salt is dissolved. Whisk in the olive oil, then pour over the tomatoes and herbs and mix gently. The vinaigrette should be mixed no more than 20 minutes or so in advance of serving.
- 5. Grill the peppers over a medium-high flame until caramelized nicely on all sides and hot through.
- 6. To serve, place a few spoonfuls of vinaigrette on each of 6 plates. Top with a stuffed pepper, sprinkle with almonds, and drizzle with crème fraîche.