IngredientsStuffed Peppers

12 roast piquillo peppers
6 oz. white anchovies in oil
4 oz. salted anchovies
3 oz. cappers
1 green onion chopped
1 lemon zest and juice
Fresh ground black pepper to taste
3 oz. bread crumbs
8 oz. coarse bread crumbs
3 tbs. chopped parsley

Combine all ingredients accept peppers in bowl of food processor. Pulse till roughly chopped and forms a paste
pipe 2 ounces of stuffing in each pepper top with oil. Plate two on plate and serve.

Estimated Cost: $10

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