Ingredients
3 jars (16 ounces each ) pickled hot cherry peppers, drained1 can (2 ounces) anchovy fillets1 large tomato, seeded and finely chopped1 cup pimiento-stuffed olives, finely chopped1 cup ripe olives, finely chopped3 tablespoons olive oil, divided 1/4 cup grated Parmesan cheese2 tablespoons seasoned bread crumbs1 teaspoon capers, drained1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 teaspoon garlic powder1/2 teaspoon pepper1/2 teaspoon dried basil
Preparation
Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil.
In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers.
Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.
