Melissa Moore - Littleton, CO
Organic foods are a positive step back in time when families grew what they consumed and the word pesticide was considered a foreign language. I began to pay attention to what I consumed when I started to notice all the extra ingredients and most often hard to pronounce ingredients listed on the packages of the food I ate. I also noticed a great difference in the taste after I grew my own chemical-free vegetables and raspberries. The flavors and colors from organic foods are so rich and vibrant. They are never dull or waxy tasting and most importantly they are free of chemicals.
Green & Black’s organic chocolate offers just that, a rich and vibrant chocolate that is full of flavor and void of any chemicals or by-products. My friends and family were extremely excited to hear that I was going to create a recipe that offered organic items along with a decadent organic chocolate. Most people associate chocolate with a desert, something served after a meal, so I wanted to think outside the box and create something that you could start your meal with. I came up with Roasted Jalapeno Peppers stuffed with Brie cheese and Raspberry preserves.
Roasted Jalapeno Peppers stuffed with Brie cheese and Raspberry preserves
- 4 Jalapeno Peppers
- 2 oz of Brie Cheese
- 5 tbsp. of Organic Raspberry Preserves
- 1 tsp. of Extra Virgin Olive Oil
- 2 oz of Green & Black’s Organic Dark 70% Chocolate
Preheat toaster oven to 450 degrees.
With a sharp knife, split each jalapeno pepper down the center. Do not cut all the way through. Place peppers on a piece of foil and roast peppers in toaster oven for 15-20 minutes or until skins are slightly browned. Remove peppers and let cool for 3 minutes.
Reduce toaster oven to 350 degrees.
Take thin slices of brie cheese and place into the pepper. Top off with raspberry preserves. Place peppers back on foil sheet and bake in the toaster oven for an additional 10 minutes or until brie cheese is slightly melted.
Melt the chocolate in a small metal bowl placed over a saucepan of hot water. Gently stir until chocolate is thoroughly melted. Once melted, add teaspoon of olive oil. Stir until oil and chocolate are combined.
Dollop a small amount of raspberry preserves onto a plate, place the peppers on top of the preserves, then drizzle the chocolate sauce over the peppers. Serve immediately.
