1 cup Botticelli Extra Virgin Olive Oil, divided
¼ cup red wine vinegar
¼ cup granulated sugar
2 cups plain breadcrumbs
1/4 cup golden raisins, chopped
1/4 cup toasted pine nuts (pignolia nuts)
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1/8 teaspoon ground black pepper
1 lb. mini peppers (about 15), cut in half lengthwise and seeds removed
- Arrange peppers, cut side up on foil-lined baking sheet.
- Preheat oven 350°. Combine 3/4 cup olive oil, vinegar and sugar in a medium bowl; whisk until sugar is dissolved, and set aside.
- Mix breadcrumbs, raisins, pine nuts, oregano, basil, garlic powder, onion powder, salt and pepper in a large bowl. Drizzle with the olive oil mixture and stir to combine.
- Divide breadcrumb mixture evenly among peppers on baking sheet. Drizzle remaining ¼ cup olive oil over the stuffed peppers. Bake 20 to 30 minutes until peppers are tender and breadcrumbs are golden. Serve immediately.