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Savory Stuffed Cherry Peppers

Total Time

Prep: 20 min. Bake: 40 min.

Makes

about 3 dozen

Our family's holiday dinners include a giant antipasto, and my mom's anchovy stuffed peppers are always the star dish. There isn't a holiday that we don't make them in her honor. Serve warm or cold with a nice loaf of Italian bread and a glass of wine. —Donna Scarano, East Hanover, New Jersey
Savory Stuffed Cherry Peppers Recipe photo by Taste of Home

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

  1. Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil. In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers. Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.
  2. Freeze option: 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.

Nutrition Facts

1 appetizer: 49 calories, 3g fat (0 saturated fat), 2mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

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