Ina Garten's Spanish Tapas Peppers
Ina Garten's Spanish Tapas Peppers
Rating: (1 rated)
Recipe Yield: Serves 6 to 8
Preparation

1/2 cup cream sherry
1/2 cup golden raisins
3 medium red bell peppers
2 medium yellow bell peppers
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
3/4 cup chopped green pitted olives (4 to 6 ounces with pits)
8 oil-packed anchovy fillets, drained and minced (leave out for vegetarian version; see Recipe Note)
1 large tomato, seeded and diced
1 scant teaspoon saffron threads, crumbled
2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)
1/3 cup good olive oil
Minced fresh flat-leaf parsley

Preheat the oven to 375°F.

Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside.

Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt.

In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge.

Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.

Make-Ahead Notes

  • Prepare the peppers with the filling, cover, and refrigerate for up to 24 hours. Bake before serving.

Recipe Note

  • Vegetarian Tapas: Leave out the anchovies. You can add another few tablespoons of chopped green olives, or use a mix of olives for a more rounded flavor.

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Reprinted from Make it Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

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