Spanish Tapas Peppers

Ingredients:

• 1/2 cup cream sherry
• 1/2 cup golden raisins
• 3 medium red bell peppers
• 2 medium yellow bell peppers
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced garlic (3 cloves)
• 3/4 cup chopped green pitted olives (4 to 6 ounces with pits)
• 8 oil-packed anchovy fillets, drained and minced
• 1 large tomato, seeded and diced
• 1 scant teaspoon saffron threads, crumbled
• 2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)
• 1/3 cup good olive oil
• Minced fresh flat-leaf parsley

Instructions:

• Preheat the oven to 375°F.
• 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. Drain the excess liquid and set the raisins 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 1 teaspoon salt.
• In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge.
• Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.

thekitchn.com/recipe-spanish-tapas-peppers-recipes-from-the-kitchn-217156