Smoked sardine stuffed Shishito peppers

qr
1/1
MP
MW Polar

Servings:
4
Prep time:
00:20
Cook time:
00:30
1 Rating
5

Keto Friendly, Paleo Friendly, Gluten Free, Dairy Free, Sugar Free​

Ingredients

  • 2 cans of Polar Brisling sardines
  • 1 pound (4 pints) of Shishito peppers
  • 1 medium sized onion
  • 1 tbs of minced garlic / 4 cloves garlic
  • 1/8 cup white wine
  • ¼ cup of almond flour
  • ½ tsp of salt
  • 6 sprigs of fresh thyme / 1 tsp of fresh thyme
  • 3 sprigs of fresh oregano / 2 tsp of fresh oregano
  • 1 egg

Instructions

  1. Wash and dry the Shishito peppers. Cut a slit lengthwise into each Shishito pepper.
  2. Put the onion, garlic, wine, almond flour, salt, egg, 4 sardines, leaves from thyme and oregano into the food processor.
  3. Pulse until it is finely chopped and mixed.
  4. Fill the Shishito peppers with the mixture, adding half a piece of sardine into each pepper slit.
  5. Put the peppers on an baking sheet lined and covered with tin foil.
  6. Bake in a preheated 350 degree oven for about 20 minutes. Uncover for another 10 minutes of baking to give it some color.
  7. Serve with salsa, juice of lemon, or green goddess dressing.