Ingredients
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Hot Italian Long Green Peppers
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Anchoviespacked in salt
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Canola Oil
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Garliccloves cut into quarters
Directions
Steps
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1
Done
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Clean peppers by wiping peppers with a damp paper towel and then pat dry with paper towels. |
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2
Done
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Cut a thin slice from the stem end of each pepper. Slit each pepper lengthwise on one side. Remove all seeds and membranes. |
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3
Done
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Carefully scrape excess salt from salted anchovies. Cut off heads and tails if any. Split down center and remove center bone and clean by wiping with a dry paper towel. Divide into two filets. |
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4
Done
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Place anchovies inside the peppers for the entire length. |
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5
Done
|
Place peppers in a bowl and cover with vegetable oil. Let marinate for several hours. |
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6
Done
|
Place as many stuffed peppers, that can be accommodated, into to a wide mouth glass jar. Place 2-3 pieces of garlic in each jar. Fill jar, to the brim, with vegetable oil. |
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7
Done
|
Check jar for several days and add oil if necessary. Can be stored in the refrigerator at for at least 1 year. |
