Stuffed Mini Bell Peppers
12 red, yellow and orange mini bell peppers
4 Tbsp canola oil
2 (3-inch) pieces day-old Italian bread with crusts, broken into 1-inch pieces
2 garlic cloves
½ cup fresh parsley or cilantro leaves
1 tsp capers
¼ tsp kosher salt
1⁄8 tsp freshly ground black pepper
Preheat oven to 450° F. Slice the tops off of the mini peppers and remove the seeds. Combine 2 tablespoons of the canola oil, bread, garlic, parsley, capers, salt and pepper in a food processor. Pulse to form a thin paste. If the mixture is runny, add more bread. If it is too thick, add more oil. Carefully stuff each pepper with the filling without puncturing the pepper. Fill each pepper to the top. Coat a small baking or loaf pan with 1 Tbsp of the oil. Lay the peppers in a single layer in the bottom of the pan. Drizzle the peppers with the remaining canola oil. Bake for 10 to 15 minutes on each side until the peppers are soft and slightly browned. Serve warm or at room temperature.
Yield: 4 servings
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*Recipe and image courtesy of NAPS.*