Stuffed Cherry Peppers
Ingredients
- Olive Oil - 3 Tbs
- Onion - 1-1/2 lbs chopped
- Canned Anchovies with Capers - 3 cans
- Capers - 1 Tbs
- Garlic - 4-5 cloves coarsely chopped
- Pignolia Nuts - 1/2-3/4 cup
- White Raisins - 8 oz
- Fresh Parsley - 1/2 bunch
- Vinegar Red Seeded Peppers - 1 jar
- Parmesan Cheese - 1/2 cup grated
- Bread Crumbs - as needed
- Cherry Peppers - 1 jar
- Olive Oil - as needed
Instructions
Saute onions in 3 tablespoons of olive oil until yellow, add anchovies, garlic, capers, pignolia nuts, raisins, parsley and red peppers. Pour some vinegar from the jar of peppers. Cook 10 minutes. Cool. Pour in food processor. Blend. Pour it back in the frying pan, add grated Parmesan cheese and cook another 10-15 minutes. Cool. Now it's all set for the plan bread crumbs and olive oil as needed; can add more vinegar too. Add bread crumbs until it looks like the consistency that can be stuffed into cherry pepper. The mixture should be moist, not too dry, just enough to stay together. Cut tops off and deseed cherry peppers and stuff with mixture. Serve or refrigerate. Serve at room temperature.
