Sunday, April 24, 2011
Italian Stuffed Peppers
This makes a wonderful appetizer for a special occasion.
1 – 16 oz jar hot peppers
1 – 16 oz jar sweet cherry peppers
2-3 cloves garlic powder
1 cup parsley, chopped
3 tbsp parmesan cheese
4 tbsp olive oil
2 tbsp vinegar
1 cup day old bread crumbs
1 -2 oz tin anchovies
Drain peppers and set aside.
Pour vinegar over bread crumbs. Combine parsley, garlic, parmesan cheese, olive oil and anchovies and mix with bread crumbs.
Stuff peppers with bread crumb mixture and place on cookie sheet.
Bake 350 degrees for 10-15 minutes or until golden.
A Mediterrean version calls for the addition of raisins and pine nuts. Yummm.