Spanish Tapas Peppers

This recipe may seem daunting, with a number of ingredients not normally found on most of our pantry shelves; however, if you're willing to make a bit of investment, these peppers will pay dividends with flavor. They are incredibly fast and easy to make, and can be made ahead of time for a crowd-pleasing party appetizer.

Ina Garten's Spanish Tapas Peppers

1/2 cup cream sherry
1/2 cup golden raisins
6-8 bell peppers
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic (about 3 cloves)
3/4 cup chopped green pitted olives
8 oil-packed anchovy fillets, drained and minced
1 large tomato, seeded and diced
1 scant teaspoon saffron threads, crumbled
2/3 cup coarse breadcrumbs
1/3 cup good olive oil
Minced fresh flat-leaf parsley

Preheat oven to 375 degrees 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 on a cookie sheet or two large oven-to-table baking dishes. Sprinkle with 1 teaspoon salt.

In a medium bowl, combine steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread a tablespoon or two 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. Spring with parsley and serve warm or at room temperature.

*To make ahead, prepare the peppers with the filling, cover and refrigerate for up to 24 hours. Bake before serving.

This recipes was suggest by CSA member Jana Eakes and adapted from Ina Garten's Make it Ahead: A Barefoot Contessa Cookbook.