Barefoot Contessa Spanish Tapas Peppers

Barefoot Contessa Spanish Tapas Peppers are made with red and yellow bell peppers, garlic, green olives, golden raisins, saffron, and anchovies. This recipe creates a vibrant and savory Spanish-inspired appetizer. It takes about 1 hour to prepare and serves 6 to 8.

Barefoot Contessa Spanish Tapas Peppers Ingredients

• ½ cup cream sherry
• ½ cup golden raisins
• 3 Holland red bell peppers
• 2 Holland yellow bell peppers
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced garlic (3 cloves)
• ¾ cup chopped green pitted olives (4 to 6 ounces with pits)
• 8 oil-packed anchovy fillets, drained and minced
• 1 large tomato, seeded and diced
• 1 scant teaspoon saffron threads, crumbled
• ⅔ cup coarse fresh bread crumbs from a baguette (crusts removed)
• ⅓ cup good olive oil
• Minced fresh flat-leaf parsley

How To Make Barefoot Contessa Spanish Tapas Peppers

1. Preheat Oven and Prep Raisins: Preheat the oven to 375°F. In a small saucepan, combine sherry and raisins, bring to a boil, and simmer for 5 minutes until most liquid evaporates. Set aside.
2. Prepare the Peppers: Cut peppers in half through the core and remove ribs and seeds. Slice each half into 3 wedges and place cut side up in baking dishes. Sprinkle with 1 teaspoon salt.
3. Make the Filling: In a bowl, mix steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
4. Stuff the Peppers: Spread about 1 tablespoon of filling on each pepper wedge.
5. Bake: Bake for 35–40 minutes until peppers are tender and filling is slightly crisp.
6. Garnish and Serve: Sprinkle with parsley and serve warm or at room temperature.

Recipe Tips

• Use Fresh Bread Crumbs: Homemade crumbs offer better texture and absorb flavor well.
• Soak Saffron Properly: Crumbling saffron enhances its aroma and distributes it evenly.
• Adjust Anchovy Level: For a milder flavor, reduce the amount or omit entirely.
• Balance Flavors: The sweet raisins and sherry complement the salty olives and anchovies.
• Make-Ahead Friendly: Assemble ahead and bake just before serving.

What To Serve With Spanish Tapas Peppers

These peppers pair perfectly with a selection of Spanish tapas like marinated olives, Manchego cheese, jamón serrano, and crusty bread. A chilled glass of dry sherry or white wine complements the dish beautifully.

How To Store Spanish Tapas Peppers

Refrigerate:
Store baked peppers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.

Freeze:
Not recommended, as the texture of the peppers and filling may become mushy upon thawing.

Spanish Tapas Peppers Nutrition Facts

• Calories: 180
• Total Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 14g
• Sugar: 6g
• Protein: 3g
• Sodium: 620mg

FAQs

Can I make these peppers vegetarian?
Yes, simply omit the anchovies for a vegetarian version.

Do I have to use saffron?
Saffron adds depth, but you can substitute with a pinch of turmeric for color and mild flavor.

Can I use other types of peppers?
Yes, any sweet bell peppers will work well in this dish.

What’s a good substitute for sherry?
Use a sweet white wine or apple juice as an alternative to cream sherry.

How do I prevent soggy filling?
Ensure bread crumbs are coarse and don’t overfill the peppers.

Try More Recipes:

• Barefoot Contessa Marinated Herbed Feta
• Barefoot Contessa Greek Mezze Platter with Thyme Roasted Red Peppers
• Barefoot Contessa Truffled Chicken Liver Mousse