Aired February 19, 2009
1/4 cup currants
1/4 cup breadcrumbs
3 tablespoons flat-leaf parsley, chopped
2 tablespoons pine nuts, toasted
Salt and ground black pepper
1 jar pickled cherry peppers, drained, stems and seeds removed
Preheat oven to 400F.
In a mixing bowl, combine the pork, currants, egg, breadcrumbs, parsley and pine nuts with some salt and pepper.
Stuff the cherry peppers with the meat mixture then arrange the stuffed peppers in a baking dish. Bake uncovered until the meat has cooked through, about 20 minutes. Serve warm.