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Smoked Florina Peppers Filled With Manouri Cream

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“From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler magazine. These looked YUMMY!!! Cook time includes chill time.”
READY IN:
3hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the peppers on the rack of a stovetop smoker and smoke for 15 minutes. (You can do this at home by placing small wood chips in a heavy pot, place a plate holding the peppers on top, and covering the pot well.).
  2. Smoke over low flame.
  3. Soak the raisins in the ouzo while the peppers are smoking.
  4. Drain.
  5. Whip together the manouri cheese and cream until smooth.
  6. Add the drained raisins, salt, and pepper, and fold into the meringue.
  7. Place in the refrigerator for 3 hours.
  8. Fill the smoked, cooled peppers with the cream and serve.

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