Mini peperoni ripieni piccanti

Ingredienti

• 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

Preparazione

1. 1

   Preheat oven to 375°F.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Bake at 375° for about 20 minutes or until filling is a little crispy and the peppers are slightly soft.