These spicy stuffed mini peppers are a fabulous Spanish tapa that you can prepare ahead and pop into the oven just before serving time.
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Flavour & Savour
1/2cupsherry,Marsala or other sweet wine
12sweet mini bell peppers
1tspfreshly ground black pepper
3/4cupchopped green pitted olives
8oil-packed anchovy fillets,optional, but very good and not overpowering, drained and minced
1large tomato,seeded and diced
2/3cupcoarse fresh baguette bread crumbs
1/3cupextra virgin olive oil
Preheat oven to 375°F.
In a small saucepan, combine the sherry or sweet wine and raisins, bring to a boil, then simmer for 5 minutes until most of the liquid has evaporated. Drain the liquid, discard, and set the raisins aside.
Cut the peppers in half through the core, remove the stem, seeds and ribs. Lay skin side down on a baking sheet and sprinkle the insides with 1 teaspoon salt.
In a medium bowl, combine the raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, oil, 1 teaspoon salt and 1 teaspoon pepper. Fill the pepper halves.
Bake at 375° for about 20 minutes or until filling is a little crispy and the peppers are slightly soft.
You can prepare this up to a day in advance. Make the stuffing, fill the peppers, cover and refrigerate until you are ready to bake them.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com