Stuffed Pimiento Pepper
These little pimiento peppers from the farmers market were the perfect size for stuffing. The farmer I bought them from told me they would be super sweet and they sure were. They remind me in shape of those miniature pumpkins you find in the supermarkets this time of year with pumpkin like ridges.
I cut the tops off and hollowed them out with a spoon. The stuffing was a mixture of a baby garbanzo bean, toasted couscous blend from Trader Joe's, some minced garlic, minced onion, minced mushrooms, grated Parmesan cheese and mashed up anchovy filets. The couscous was cooked and drained and the rest of the ingredients were sauteed in a little olive oil to draw out the water in the mushrooms and to combine the flavors. After cooling down a bit, everything was mixed together and stuffed in the pepper containers. The peppers then went into a 350 degree oven for about 15 minutes and they were done. We had the stuffed peppers with a little tomato sauce and pan fried salmon.