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

Ingredients

• 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

Directions

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.