Gruyere Stuffed Roasted Red Peppers With Olives Recipes

GRUYèRE-STUFFED ROASTED RED PEPPERS WITH RAISINS AND OLIVES

Steps:

• 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.

ROASTED STUFFED RED PEPPERS

Steps:

• Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
• Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
• Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
• Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.