1cupcooked riceuse flavorful rice such as basmati or jasmine OR you could use cooked quinoa here
⅓cupgolden raisinslightly chopped
¼cupchopped mint
¼cupchopped toasted almond
Extra virgin olive oilto brush the peppers
Creme fraichefor 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.