Yep, definitely going to eat this. For. Sure. Seriously though; I like Cherry Dr. Pepper, peppers in chipotle sauce form, tomatoes when they’re called ketchup, and no salt peanuts… This recipe though? Well, let’s just hope it combines better than what I like!
- 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
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… Makes 8 to 12 peppers.
