Mediterranean Roasted Stuffed Peppers
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
1 pound fresh red cherry peppers (not pickled)
8 oz. fresh feta in brine
1 tin anchovies
fresh or roasted garlic cloves
fresh (Greek) oregano, if available, do not use dried.
good Greek or Italian extra virgin olive oil.
Remove the stems from the peppers and seed with a melon-baller. Place one garlic clove, one oregano leaf and a bit of anchovy into each pepper (between 1/2 and 1 piece of anchovy depending on the pepper size, is usually good). Fill each pepper with feta cheese and drizzle with olive oil. Place the peppers in a preheated (350F) oven or on the grill until the peppers are soft or browned.
I use mini muffin tins for small batches to help keep them upright or crowd them in a pie pan so they wont move. Serve as an appetizer or for a party snack.
Recipe from Good Cooking Magazine.