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Botticelli Recipe Stuffed Mini Peppers

Italian Stuffed Mini Peppers

Great Side or Snack


  • 1 cup Botticelli Baking 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 375°. 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 minutes until peppers are tender and breadcrumbs are golden.

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