SAVORY STUFFED CHERRY PEPPERS

Savory Stuffed Cherry Peppers image

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

Provided by Taste of Home

Time 1h

Yield about 3 dozen.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.