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Spanish Tapas Peppers


Spanish Tapas Peppers
adapted from Make It Ahead
Serves 6-8


  • 1/2 cup cream sherry
  • 1/2 cup golden raisins
  • 5 large bell peppers (red or yellow) OR use mini peppers (about 20, sliced in half)
  • salt and pepper
  • 1 tbsp minced garlic (3 cloves)
  • 3/4 cup chopped green pitted olives
  • 1 large tomato, seeded and diced (or 1 can rotel diced tomatoes)
  • 1 scant tsp saffron threads, crumbled
  • 2/3 cup coarse fresh bread crumbs
  • 1/3 cup olives oil
  • minced fresh flat leaf parsley


Preheat the oven to 375 degrees.

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. Set 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 about 1 tsp salt and pepper. If using mini peppers, just cut them in half and remove the seeds and ribs.

In a medium bowl, combine the steeped raisins, garlic, olives, tomato, saffron, braed crumbs, olive oil, and about another tsp salt and pepper. Spread about a tbsp of the mixture on each pepper wedge. Bake for 35 – 40 minutes, until the peppers are tender and the filling is a little crisp on top. Smaller peppers will likely take only 30 minutes. Sprinkle with parsley and serve warm or at room temperature.

Make It Ahead: Prepare the peppers with the filing, cover, and refrigerate for up to 24 hours. Bake before serving.