Smoked Florina Peppers Filled With Manouri Cream

"From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler magazine. These looked YUMMY!!! Cook time includes chill time."
 
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Ready In:
3hrs 30mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • 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.).
  • Smoke over low flame.
  • Soak the raisins in the ouzo while the peppers are smoking.
  • Drain.
  • Whip together the manouri cheese and cream until smooth.
  • Add the drained raisins, salt, and pepper, and fold into the meringue.
  • Place in the refrigerator for 3 hours.
  • Fill the smoked, cooled peppers with the cream and serve.

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