If there is one trend in our cooking, it would have to be our tendency to add something sweet to our spicy. We have also started adding nuts to many of our dishes. Walnuts, pine nuts, sunflower seeds, peanuts.....and yes, we are a bit nutty ourselves!
This stuffing recipe was put together by using up what we had lying around.We found these beautiful Anaheim peppers (among other things) at our local Hillcrest Farmers Market, and we wanted to make an appetizer that would be delicious and satisfying without a whole lot of effort.
Nutty, fruity, cheesy, savory, I'm still not sure what to call these stuffed peppers, but I can tell you that they turned out amazing!
Ingredients: (Makes 6 appetizers)
3 Anaheim peppers
1/2 cup mixed nuts
1/4 cup dried cranberries
1/4 cup sun dried tomatoes
1/4 cup goat cheese crumbles
4 oz canned corn1 handful of fresh basil, sliced
1 tbsp. olive oil
1 tbsp. olive oil
1 tsp. sweet paprika to garnish
1 tbsp. honey
Directions:
Clean the Anaheim peppers and carefully and cut in half lengthwise. Gently remove the seeds from the inside of the pepper. Line a baking sheet with aluminum foil then place the pepper on top.
Reduce the oven setting to 400 degrees.
While peppers are cooling, prepare the stuffing mixture in a medium bowl. Combine the nuts, cranberries, dried tomatoes, goat cheese, corn and basil. Add a tablespoon of olive oil and gently combine.
Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
Coat a glass dish with olive oil cooking spray. Place the roasted peppers in the dish, then carefully stuff each pepper with the stuffing mixture. Bake in oven for 10 to 15 minutes or until hot and lightly browned on top.
Sprinkle peppers with sweet paprika, drizzle with honey and serve hot.
We found that these tasty appetizers to go exceptionally well with Margaritas......Salute!
Directions:
Clean the Anaheim peppers and carefully and cut in half lengthwise. Gently remove the seeds from the inside of the pepper. Line a baking sheet with aluminum foil then place the pepper on top.
Broil peppers until they start to get charred and blackened, about 10-15 minutes. Transfer the peppers to a
small brown paper bag, (some people like to use a plastic bag) and let cool for about 10 minutes. (Here is a great tutorial from The Pioneer Woman!)
Reduce the oven setting to 400 degrees.
While peppers are cooling, prepare the stuffing mixture in a medium bowl. Combine the nuts, cranberries, dried tomatoes, goat cheese, corn and basil. Add a tablespoon of olive oil and gently combine.
Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
Coat a glass dish with olive oil cooking spray. Place the roasted peppers in the dish, then carefully stuff each pepper with the stuffing mixture. Bake in oven for 10 to 15 minutes or until hot and lightly browned on top.
Sprinkle peppers with sweet paprika, drizzle with honey and serve hot.
We found that these tasty appetizers to go exceptionally well with Margaritas......Salute!
WOW!! Love this! I just made stuffed peppers the other day and I just love how you stuffed these. So amazing :-)
ReplyDeleteThese look absolutely amazing! Such color and contrast - in look, taste and texture. Love it!
ReplyDeleteThere is nothing like sweet with spicy...I'll take that combo any time! This looks like a great dish with the sun-dried tomatoes, goat cheese, dried cranberries and Anaheims (all things that I love!). Lovely photos too!
ReplyDeleteI have made stuffed peppers plenty of times, but never with anaheim peppers. What a great idea!!
ReplyDeleteYour peppers look delicious and so pretty. Stuffed peppers are always a favorite in my house. Have you ever tried these Anaheim peppers with chorizo or just cheese? They taste great.
ReplyDeleteI love these stuffed peppers. Looking very delicious in these photos!
ReplyDeleteThese look amazing. I love sweet and spicy combos!
ReplyDelete