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Discover the smoky, salty delight of these Sardine-Stuffed Peppers! Ideal as a snack, brunch item, or appetizer, these treats pair wonderfully with Sicilian cassia bread or a fresh tomato panzanella salad.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 6 Minutes
How Many Servings?
4-5 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 10 small sweet pepper banana peppers or your choice | |
| 1 can sardines | |
| 1 can anchovies | |
| 1 tablespoon capers | |
| 1 small shallot diced | |
| 1 lemon zest and juiced | |
| 1 tablespoon sherry vinegar | |
| 2 tablespoons mayonnaise | |
| 2 tablespoons italian parsly or cilantro roughly chopped | |
| 1 tablespoon jalapeno diced (optional) | |
| ¼ cup toasted bread baguette or sourdough torn into tiny pieces | |
| ⅛ teaspoon black pepper | |
| ¼ teaspoon smoked paprika |
Preparation
1
Prep and Broil the Peppers
Set your oven broiler to low heat. Slice the peppers lengthwise, remove the seeds, and arrange them cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and broil for about 3 minutes per side, until lightly blistered. Remove from the oven and let them cool before stuffing.
Set your oven broiler to low heat. Slice the peppers lengthwise, remove the seeds, and arrange them cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and broil for about 3 minutes per side, until lightly blistered. Remove from the oven and let them cool before stuffing.
2
Prepare the Sardine and Anchovy Filling
In a mixing bowl, use a fork to gently flake the canned sardines and anchovies until well broken down and combined.
In a mixing bowl, use a fork to gently flake the canned sardines and anchovies until well broken down and combined.
3
Mix in the Flavor Boosters
Add the capers, chopped shallot, lemon zest and juice, sherry vinegar, mayonnaise, chopped parsley or cilantro, diced jalapeño (if using), toasted bread pieces, black pepper, and smoked paprika to the bowl with the flaked sardines and anchovies. Mix everything well until the ingredients are evenly combined and the mixture becomes cohesive and flavorful.
Add the capers, chopped shallot, lemon zest and juice, sherry vinegar, mayonnaise, chopped parsley or cilantro, diced jalapeño (if using), toasted bread pieces, black pepper, and smoked paprika to the bowl with the flaked sardines and anchovies. Mix everything well until the ingredients are evenly combined and the mixture becomes cohesive and flavorful.
4
Stuff the Peppers
Once the pepper halves have cooled, scoop about a teaspoon of the sardine mixture into each one. Gently shape the stuffing to fit the contours of the pepper, pressing it in so it holds together but doesn't overflow.
Once the pepper halves have cooled, scoop about a teaspoon of the sardine mixture into each one. Gently shape the stuffing to fit the contours of the pepper, pressing it in so it holds together but doesn't overflow.
5
Garnish and Serve
For the final touch, sprinkle your sardine-stuffed peppers with a bit of fresh parsley. Serve with extra lemon wedges on the side for brightness. Enjoy warm or at room temperature as a flavorful appetizer or light Mediterranean-style meal!
For the final touch, sprinkle your sardine-stuffed peppers with a bit of fresh parsley. Serve with extra lemon wedges on the side for brightness. Enjoy warm or at room temperature as a flavorful appetizer or light Mediterranean-style meal!
Recipe Tips & Suggestions
Don't let any leftover sardine stuffing go to waste! Use it to whip up an incredibly tasty sandwich. Just toast your favorite bread, butter each slice, and add a handful of arugula. Top it with a few of the cooked, sardine-stuffed peppers and a heaping scoop of the remaining sardine stuffing. Sandwich it all together, slice in half, and you've got yourself a delightful, flavor-packed sandwich. It's a delicious way to make the most out of this recipe!