Sweet Spanish Peppers With Sardines

Ingredients

• 4 peppers Green sweet peppers
• 1/2 cup White vinegar
• 1/2 cup Water
• 1/2 clove Garlic
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Cinnamon
• 1/2 cup Bread, crusts removed
• 1 tablespoon Onion, finely chopped
• 1/2 cup Tomatoes, chopped
• 1 tablespoon Sliced olives
• 6 raisins Seedless raisins
• 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
• 2 tablespoons Grated cheese (Quantity estimated (not specified in original recipe))

Instructions

1. 1Roast or scald the green sweet peppers. Once cooled, peel the peppers, remove the seeds and veins. This step can be done by roasting the peppers over an open flame until the skin blisters and blackens, or by boiling them for a few minutes until the skin loosens. Allow to cool before peeling.
2. 2In a bowl, mix together the peeled peppers with 1/2 cup of white vinegar, 1/2 cup of water, minced garlic (1/2 clove), 1/2 teaspoon of dried oregano, and 1/4 teaspoon of cinnamon. Let the peppers marinate in the mixture overnight in the refrigerator.
3. 3In a separate bowl, prepare the filling by combining 1/2 cup of bread (crusts removed), 1 tablespoon of finely chopped onion, 1/2 cup of chopped tomatoes, 1 tablespoon of sliced olives, and 6 seedless raisins.
4. 4Drain the marinated peppers. Fill each pepper with the breadcrumb mixture. Cover the filled peppers with melted butter, sprinkle with breadcrumbs and grated cheese. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the cheese is melted and bubbly and the peppers are heated through.
5. 5Serve the sweet Spanish peppers hot.