Greg Priest, our Oregon Winery Ambassador and former Chef, is at it again! This month, Greg is cooking up some colorful mini-bell peppers stuffed with a delicious mushroom caponata filling. This festive dish is bright and full of flavor that will be a welcome touch to your holiday dinner table.
Greg's Suggested Wine Pairing - Owen Roe Yakima Valley Red Wine and/or Owen Roe Yakima Valley Cabernet Sauvignon
RECIPE
Mushroom Caponata Stuffed Mini Peppers- Click here for .pdf.
Serves 10-12 guests
Ingredients for Caponata Filling
1 cup bell peppers, diced
1 tablespoon garlic cloves, minced
1/2 cup onion, diced
4 cups fresh mushrooms, diced
1/4 cup plum tomato, diced
3 tablespoons extra virgin olive oil
1/4 cup lemon juice, fresh
1 tablespoon brown sugar
1 teaspoon dried Oregano
1/2 cup pitted Dried Greek olives, pitted, chopped
1/4 cup golden raisins, soaked 24 hours in 2015 Parting Glass Gewürztraminer wine, drained and chopped
2 teaspoons capers, drained
3 tablespoons fresh basil, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper, to taste
1/3 cup Briar Rose Rosemary & Peppercorn chevre cheese, crumbled http://www.briarrosecreamery.com/chevre/
Procedure
Preheat the oven to 400 degrees F.
In a large bowl, toss the bell peppers, garlic and onion, fresh mushrooms. plum tomato, lemon juice, brown sugar with 3 tablespoons extra virgin olive oil. Add salt and pepper toss to coat oil. Spread out onto a 13x18 baking sheet and roast until the mixture is soft and golden brown, about 25-30 minutes. Stirring twice.
Cool, place in bowl and reserve.
Once cooled stir in chopped golden raisins, chopped Greek olives, capers and fresh basil
Recipe Tip
May be made 2 days in advance to allow flavors to develop. Use as a simple appetizer instead of stuffing the colored mini bell peppers, just serve in a bowl with bagel chips or toasted French bread baguette slices
Stuffed Mini Peppers
24 Mini multi-colored bell peppers, halved, seeds removed, lightly salted
Final Assembly
Stuff each pepper with the caponata filling. Place halved peppers into a baking dish cut side up. Refrigerate or freeze any unused filling for later.
Roast peppers in a 375 degree F. oven for 25-30 minutes until peppers are tender
Top with crumbled Rosemary & Peppercorn Chervre. Leave in baking dish or transfer onto a holiday platter/ board.
