Spicy Stuffed Mini Peppers. A scrumptious Spanish tapa that can be made ahead of time. |www.flavourandsavour.com

Spicy Stuffed Mini Peppers

These spicy stuffed mini peppers are a fabulous Spanish tapa that you can prepare ahead and pop into the oven just before serving time.
Course Appetizer
Cuisine Spanish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 tapas
Author Flavour & Savour


  • 1/2 cup sherry, Marsala or other sweet wine
  • 1/2 cup golden raisins
  • 12 sweet mini bell peppers
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp minced garlic
  • 3/4 cup chopped green pitted olives
  • 8 oil-packed anchovy fillets, optional, but very good and not overpowering, drained and minced
  • 1 large tomato, seeded and diced
  • 1 tsp saffron threads, crumbled
  • 2/3 cup coarse fresh baguette bread crumbs
  • 1/3 cup extra 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.