Ingredients
Units
Scale
- 25 mini poivrons - halved
For the Rice Stuffing:
- 1 cup of Mahatma Jasmine Rice- uncooked
- 1 cup of grape tomatoes - quartered
- 2 tbs. capers - plus 2 tbs. caper juice
- 3 large cloves of garlic - chopped
- 1/4 cup of fresh basil - chopped
- 1/4 cup of fresh Italian parsley - chopped
- 1/4 cup of Italian style seasoned bread crumbs
- 1/4 cup of fresh grated Romano cheese
- 1/4 cup shredded mozzarella cheese
- 2 tbs. olive oil
For the Olive Spread:
- 1 1/2 cups of pitted black olives
- 2 oz. can of anchovies - drained
- 2 tbs. olive oil
- 3 - 4 tbs. fresh Italian parsley
- 1/4 tsp. red pepper flakes
- 3 - 4 tbs. fresh basil
- 4 tbs. fresh grated Romano cheese
- Zest of 1 lemon - plus the juice of 1/2 lemon
- 2 tbs. capers - plus tbs. of caper juice
Instructions
For the peppers:
- Prepare the rice as directed on the package.
- Heat a large cast iron frying pan with the olive oil. Add the quartered tomatoes and garlic and sauté until the garlic is fragrant.
- Add the bread crumbs and toss until it is sticking to the tomatoes. Add the cooked rice, capers plus caper juice, chopped parsley, chopped basil, grated Romano and grated mozzarella cheese and toss. Turn the heat off on the frying pan.
- Preheat the Oven to 350 degrees F.
- Using a small spoon, carefully fill each half of the sliced peppers and set on a baking sheet.
- Bake for 10 minutes, do not over-bake!
For the Olive Spread:
- Combine all of the ingredients for the olive spread in a food processor and process until a fine consistency is achieved.
- Refrigerate until ready to use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
