Sardine-Stuffed Mini Peppers
These sardine-stuffed mini peppers are packed with a flavorful, cheesy filling and topped with crispy panko crumbs. They're a great appetizer for any occasion—and they might just win over sardine skeptics.
Servings: 10 servings
Ingredients
- 1 tin of King Oscar Brisling Sardines in Extra Virgin Olive Oil
- 1 tsp Olive oil (or you can use the oil from the sardine tin)
- 1/3 cup diced red onion
- 1/3 cup diced cremini mushrooms
- 1/4 cup Panko bread crumbs
- 1 large garlic clove, grated to a paste or finely minced
- 1 TBSP caper berries or regular capers, drained
- 1 TBSP chopped kalamata olives
- 2 oz plain goat cheese
- 1 lemon, zested and cut into wedges
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 375º F.
- Heat olive oil in a pan over medium heat. To avoid waste and add flavor, use the olive oil from the tin of sardines.
- Transfer the onions, mushrooms, and garlic into the pan. Simmer for about 2 minutes or until they've softened.1/3 cup diced red onion, 1/3 cup diced cremini mushrooms, 1 large garlic clove, grated to a paste or finely minced
- Stir the capers, olives, and sardines into the pan, then break down the capers with your spatula or spoon as your stir. Let them warm in the pan for about a minute, then remove the pan from the heat. Transfer the mixture to a mixing bowl.1 TBSP caper berries or regular capers, drained, 1 TBSP chopped kalamata olives, 1 tin of King Oscar Brisling Sardines in Extra Virgin Olive Oil
- Add the goat cheese to the bowl and stir until the cheese melts into the mixture and blends in; set aside.2 oz plain goat cheese
- Place the peppers on a cast iron pan, open side down. Lightly brush the backs of the peppers with a bit of olive oil, then flip them over.
- Scoop the mixture into the peppers until they're filled to the brim, but not over.
- Sprinkle panko breadcrumbs over the peppers, transfer them to the oven, and let bake for 20 minutes.1/4 cup Panko bread crumbs
- When done, remove the peppers from the oven and sprinkle the lemon zest and fresh chopped parsley over the peppers. Serve with lemon wedges.
Notes
Leftovers will keep in the fridge for up to 3 days.
You can warm them up in the microwave in 10-second bursts until warmed to your preference.
Nutrition
Serving: 1pepper | Calories: 57kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Fiber: 1g
