Ina Garten Spanish Tapas Peppers

Ina Garten Spanish Tapas Peppers are easy to make ahead for a dinner party appetizer spread. Roasted red and yellow pepper wedges get stuffed with olives, anchovies, saffron, and sherry-soaked golden raisins, then baked until the bread crumb topping crisps up.

The saffron and anchovy combo gives a deep, savory bite that regular stuffed peppers can't match. Soak the raisins in cream sherry first, because that sweet, boozy flavor ties the whole filling together.

Source: Make It Ahead (2014)

Ina Garten Spanish Tapas Peppers

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Course: AppetizerCuisine: American, SpanishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

250

kcal

Colorful bell pepper wedges baked with a topping of green olives, anchovies, golden raisins, saffron threads, and baguette bread crumbs. The filling crisps on top while the peppers soften underneath.

Ingredients

• 1/2 cup cream sherry
  

• 1/2 cup golden raisins
  

• 3 Holland red bell peppers
  

• 2 Holland yellow bell peppers
  

• Kosher salt and 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

Directions

• Preheat the oven: Preheat the oven to 375 degrees.
• Steep the raisins: 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. Set aside.
• Cut and arrange the peppers: 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.
• Fill and bake: 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 and serve: 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.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Ina Garten Spanish Tapas Peppers ahead of time?

Yes, and that is the whole point of this recipe. Stuff the pepper wedges with the filling, cover the baking dishes tightly with plastic wrap, and refrigerate for up to 24 hours. When guests arrive, bake them at 375 degrees as directed.

What can I use instead of anchovies?

You can leave them out, but they add a salty depth that is hard to replace. A teaspoon of capers or a small splash of fish sauce gives you a similar savory punch. The peppers will still taste good without any substitute, just a little less complex.

How should I store leftover tapas peppers?

Keep them in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree oven for about 10 minutes so the topping crisps up again. They also taste good at room temperature, so you can just pull them out and let them sit for 20 minutes before serving.

What type of olives work best for this recipe?

Standard green pitted olives like Manzanilla or Castelvetrano work well here. Skip kalamata or black olives, because their stronger flavor will overpower the saffron and raisins. You want something briny but mild.

Do I need to use Holland peppers specifically?

Holland peppers are thick-walled bell peppers, so any large, firm bell pepper will do the job. The thicker the walls, the better they hold the filling without turning mushy. Red and yellow give you the prettiest color contrast, but orange peppers work too.