Very simple indeed, the only prep that took a bit of time was steeping (simmering of) the raisins in cream of sherry until the liquid is almost completely reduced and let cooled.
Ina used red and yellow peppers, but since this meal was for one pax, I only used the yellow pepper. I grated a chunk of frozen baguette (how simple is that!) for the crumbs, there other ingredients were minced garlic, green pitted olives, oil-packed anchovy fillets (clearing out the fridge!), a large tomato, skipped the saffron threads (although I do have them, somewhere, up there in the cabinets), olive oil and parsley (which I did without, but added chopped garlic scapes stems). Mixed everything together, added lots of freshly grated black pepper. Spooned the prepared filling into quarters of pepper, and roasted them for 20 minutes (though Ina said 35 to 40 mins)...
And.. that was it, How Easy Is That?!!
Spanish Tapas Peppers ~ recipe from pages 48-49
from Ina Garten's make it ahead
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