Savory Stuffed Cherry Peppers
Our family’s holiday dinners always include a giant antipasto, and the showpiece when we were growing up was Mom’s stuffed hot peppers on top of the display. Regardless of how spicy the peppers were, every year we would sneak into the refrigerator and steal one of those thrilling little flavor bombs! There isn’t a holiday that we don’t make them in her honor. These stuffed peppers are remarkable hot or cold. Serve with a nice loaf of Italian bread and a glass of wine. —Donna Scarano, East Hanover, New Jersey
Can you freeze Savory Stuffed Cherry Peppers?
Cover and freeze cooled peppers in a greased 13x9-in. baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat peppers, covered, until heated through, 20-30 minutes.
Ingredients
- 3 jars (16 ounces each ) pickled hot cherry peppers, drained
- 1 can (2 ounces) anchovy fillets
- 1 large tomato, seeded and finely chopped
- 1 cup pimiento-stuffed olives, finely chopped
- 1 cup ripe olives, finely chopped
- 3 tablespoons olive oil, divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon capers, drained
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
Directions
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1Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil.
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2In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers.
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3Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.
