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Recipe Category: Appetizer
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Ingredients
Makes 8 to 12 peppers
- 1 (16-ounce) jar hot or mild cherry peppers, drained
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 cup pine nuts
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup fresh unseasoned bread crumbs
- 1 teaspoon chopped fresh basil or 1/2 teaspoon dried
- salt and freshly ground black pepper
Method
- Preheat the oven to 400°F
- Lightly oil a 9 x 13-inch baking pan and set aside
- Slice the tops off the cherry peppers, scrape out the seeds and set aside
- In a large skillet, heat the oil over medium heat
- Add garlic and pine nuts and cook to soften the garlic and lightly toast the pine nuts, 2 to 3 minutes
- Transfer the pine nut mixture to a food processor and add the sun-dried tomatoes, bread crumbs, basil and salt and pepper to taste
- Pulse until well combined
- Stuff the cherry peppers with the pine nut-tomato mixture and place them in the prepared baking dish
- Cover and bake until the filling is hot, about 15 minutes
- Serve warm
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