Cheesy Grilled Baby Bells
Three kinds of cheese combine with sweet golden raisin, mint, and rice, to make these Cheesy Grilled Baby Bells a delicious appetizer.
Ingredients
- 12 mini bell peppers
- ½ cup mascarpone cheese
- ½ cup goat cheese
- ½ cup feta cheese
- 1 cup cooked rice use flavorful rice such as basmati or jasmine OR you could use cooked quinoa here
- ⅓ cup golden raisins lightly chopped
- ¼ cup chopped mint
- ¼ cup chopped toasted almond
- Extra virgin olive oil to brush the peppers
- Creme fraiche for serving (optional)
Instructions
- Carefully cut the tops off the peppers and remove any seeds. Blanch the peppers in a pot of salted boiling water for 1 minute, then drain and plunge into an ice bath. Drain well before stuffing.
- In a standing mixer, fit with the paddle attachment (or using your very strong arms and a good wooden spoon) cream together the mascarpone and goat cheeses; crumble and add the feta cheese, mix well. Add the rice, raisins, mint, and almonds. Mix together.
- Using a small spoon or your hands, gently stuff the peppers with the cheese mixture. You may not need all of the cheese. Replace the tops on the peppers; brush the outsides lightly with oil.
- Heat your grill or grill pan to high. Grill the peppers, turning often, until charred and lightly caramelized. Serve with a squirt of creme fraiche over the top, if desired.
Nutrition
Serving: 1gSodium: 46mgFiber: 1gCholesterol: 9mgCalories: 69kcalPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 4gProtein: 2gCarbohydrates: 7g
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