Olives Stuffed With Almonds Anchovies Peppers Recipe 425

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ANCHOVY CRUMB STUFFED PEPPERS



Anchovy Crumb Stuffed Peppers image

Tender pepper wedges are topped with a tasty crumb mixture in this typical appetizer.

Provided by Deborah Mele

Categories     Antipasti - Vegetables

Time 45m

Number Of Ingredients 11

2 Anchovies
3 Tablespoons Flavorful Pitted Olives, Chopped
2 Tablespoons Salted Capers, Rinsed
1 Garlic Clove, Peeled
1/3 Cup Fresh Parsley Leaves
1/4 Cup Chopped Blanched Almonds
Salt & Pepper To Taste
1 Small Red Chili Pepper (Optional)
Extra Virgin Olive Oil
1 1/2 Cups Fresh Breadcrumbs
4 Large Red Peppers

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the peppers into quarters, and remove the seeds and membranes.
  • Lay the peppers cut side up on a baking sheet, and bake for 15 minutes.
  • While the peppers are baking, add the anchovies, olives, capers, garlic, parsley, and almonds into the bowl of a food processor and pulse until finely chopped.
  • Season with salt, pepper, and the red chili if using.
  • Drizzle in about 3/4 cup of olive oil, and pulse until blended.
  • Place the breadcrumbs in a small bowl, and add about 1/3 to 1/2 of a cup of the anchovy mixture and stir to mix well. (Keep the rest of the anchovy sauce for another use)
  • Remove the peppers from the oven and sprinkle the crumb mixture on top of each pepper.
  • Return to the oven for another 10 to 15 minutes.
  • Cool to room temperature before serving.

Nutrition Facts : Calories 199 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 wedges, Sodium 394 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

OLIVES STUFFED WITH ALMONDS, ANCHOVIES & PEPPERS RECIPE - (4.2/5)



Olives Stuffed with Almonds, Anchovies & Peppers Recipe - (4.2/5) image

Provided by á-174535

Number Of Ingredients 8

36 large Sicilian olives (about 1 pound)
36 whole almonds, salted & roasted
9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 garlic clove, minced
1 1/2 teaspoons finely grated orange zest

Steps:

  • With the side of a large chef's knife, lightly crush each of the olives and remove the pits, keeping the olives as intact as possible. Stuff 1 almond, 1 anchovy strip and 1 piquillo strip into each olive. Place the stuffed olives on a platter. In a bowl, stir together the olive oil, vinegar, garlic and orange zest. Pour over the olives and marinate at room temperature for at least 30 minutes or up to 2 hours.

HALIBUT WITH ANCHOVY-STUFFED OLIVES, RED PEPPERS AND OREGANO



Halibut with Anchovy-Stuffed Olives, Red Peppers and Oregano image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 halibut or sea bass fillets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 cup diced roasted red peppers
1/3 cup anchovy or jalapeno stuffed olives, halved crosswise
1/4 cup vermouth or dry white wine
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup freshly chopped basil leaves

Steps:

  • Season both sides of fish fillets with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
  • In a medium bowl, combine red peppers, olives, vermouth, garlic, and oregano. Add mixture to pan and bring to a simmer. Cook 2 minutes, until fish is fork-tender. Remove from heat, transfer to a serving platter and top with basil.

MARINATED ALMOND-STUFFED OLIVES



Marinated Almond-Stuffed Olives image

Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. -Larissa Delk, Columbia, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 cups.

Number Of Ingredients 13

1 cup blanched almonds, toasted
3 cans (6 ounces each) pitted ripe olives, drained
3 jars (7 ounces each) pimiento-stuffed olives, undrained
1/2 cup white balsamic vinegar
1/2 cup dry red wine
1/2 cup canola oil
1 medium garlic clove, minced
1/2 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

Steps:

  • Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.

Nutrition Facts : Calories 78 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

OLIVE AND ANCHOVY STUFFED EGGS



Olive and Anchovy Stuffed Eggs image

Categories     Egg     Fish     Olive     No-Cook     Quick & Easy     Chill     Sour Cream     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 7

6 hard-cooked large eggs
3 tablespoons sour cream
6 Kalamata or other brine-cured black olives, pitted and minced
1/2 teaspoon anchovy paste
1/2 teaspoon white-wine vinegar
2 to 3 tablespoons minced fresh flat-leafed parsley leaves
Garnish: Black olive slivers and chopped parsley leaves

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
  • Just before serving, garnish eggs.

FRIED STUFFED OLIVES



Fried Stuffed Olives image

An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.

Provided by nvermd

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons minced garlic
2 tablespoons anchovy paste
1 tablespoon grated lemon, zest of
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
2 dozen ripe pitted extra-large olives
3/4 cup flour
2 eggs, beaten
3/4 cup plain breadcrumbs or 3/4 cup seasoned bread crumbs
olive oil, for frying

Steps:

  • Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
  • Stuff olives using a pastry bag.
  • Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
  • Fry in oil at 250 to 275 degrees until crisp and golden brown.
  • Drain on a paper towels.
  • Serve hot.

STUFFED PEPPERS ITALIAN STYLE



Stuffed Peppers Italian Style image

Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.

Provided by DJCARR

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 11

4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
  • Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
  • Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 35.3 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 908.8 mg, Sugar 4.4 g

SAVOURY ANCHOVY STUFFED BELL PEPPERS



Savoury Anchovy Stuffed Bell Peppers image

Make and share this Savoury Anchovy Stuffed Bell Peppers recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 small red peppers, halved and deseeded
2 small yellow peppers, halved and deseeded
7 ounces cooked long-grain rice
1 (2 ounce) can anchovy fillets, drained and chopped
2 garlic cloves, crushed
4 tablespoons extra virgin olive oil
1 (8 ounce) can diced tomatoes, drained
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
fresh basil leaf, for garnish

Steps:

  • Pre-heat the oven to 350°F.
  • Place the pepper halves in a lightly oiled ovenproof dish.
  • Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
  • Spoon the filling into the peppers.
  • Bake for 30-35 minutes until the peppers are cooked.
  • Garnish with a few basil leaves.
  • Serve one red and one yellow half to each person.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES



Roasted peppers with tomatoes & anchovies image

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Provided by Jane Hornby

Categories     Side dish

Time 1h20m

Number Of Ingredients 6

4 red peppers , halved and deseeded
50g can anchovy in oil, drained
8 smallish tomatoes , halved
2 garlic cloves , thinly sliced
2 rosemary sprigs
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
  • Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium

MIXED VEGETABLES WITH ANCHOVIES AND OLIVES



Mixed Vegetables with Anchovies and Olives image

This gorgeous dish is similar to ratatouille.

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 16

2 medium eggplants, trimmed, peeled, cut into 3/4-inch pieces
1 tablespoon salt
2 medium-size red bell peppers
8 tablespoons extra-virgin olive oil
2 onions, thinly sliced
1 garlic clove, minced
2 medium zucchini, trimmed, cut into 1/4-inch-thick rounds
4 medium tomatoes, chopped
3/4 cup chopped fresh Italian parsley
2 bay leaves
1 teaspoon coarsely ground black pepper
1/2 teaspoon honey
1/2 teaspoon ground cumin
2 anchovy fillets, drained, chopped
1 1/2 teaspoons dried oregano
16 Niçois or Kalamata olives, pitted

Steps:

  • Place eggplant pieces in large colander set over bowl. Sprinkle with 1 tablespoon salt. Let stand 1 hour. Pat eggplant dry with paper towels; set aside. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch-wide strips and set aside.
  • Heat 6 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until light golden, about 10 minutes. Mix in garlic. Add eggplant, zucchini, tomatoes, half of parsley, bay leaves, 1 teaspoon pepper, honey, and cumin. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes. Add bell peppers; cook uncovered 10 minutes longer, stirring occasionally. (Can be made 6 hours ahead. Chill. Rewarm before continuing.)
  • Heat remaining 2 tablespoons oil in small saucepan over low heat. Add anchovies, oregano, and remaining parsley; stir 1 minute. Add to vegetable mixture. Stir in olives. Season with salt and pepper. Serve warm or at room temperature.

PEPPERS AND ANCHOVIES



Peppers And Anchovies image

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

Steps:

  • Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

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