Ingredients
- Hot Italian Long Green Peppers
- Anchovies (packed in salt)
- Canola Oil
- Garlic (cloves cut into quarters)
Step by Step Instructions
Step 1:
Clean peppers by wiping peppers with a damp paper towel and then pat dry with paper towels.
Step 2:
Cut a thin slice from the stem end of each pepper. Slit each pepper lengthwise on one side. Remove all seeds and membranes.
Step 3:
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.
Step 4:
Place anchovies inside the peppers for the entire length.
Step 5:
Place peppers in a bowl and cover with vegetable oil. Let marinate for several hours.
Step 6:
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.
Step 7:
Check jar for several days and add oil if necessary. Can be stored in the refrigerator at for at least 1 year.
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