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Ben O'Donoghue

Stuffed peperoncini

Stuffed peperoncini
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Ben's best tapas dish ...

Serves 4

Ingredients

  • 12 baby red peppers/mini capsicums/cherry chillies
  • 500mls Olive oil
  • 3 tablespoons Capers chopped
  • 3 tablespoons of chopped Parsley
  • 3 tablespoons of chopped Mint
  • 6 anchovy fillets
  • 2 tablespoons aged balsamic
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Method

  1. Cut the tops off the cherry chillies and place both the tops and the bottoms into a pot and cover with the oil.
  2. Simmer on a low heat until soft.
  3. Remove from the oil once cool and deseed, reserve oil.
  4. Combine the chopped herbs, capers, anchovies and balsamic. Add a little of the oil the cherry chillies were cooked in to loosen the mixture.
  5. Stuff each cherry chilli with equal amounts of stuffing and then top with each lid to serve.
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