Peperoni Imbottiti

Name: Peperoni Imbottiti
Ingredients: 3 medium-size red bell peppers; 3 medium-size yellow bell peppers; 2 tablespoons raisins; 1 cup fresh breadcrumbs from French bread; 1/4 cup brine-cured black olives (such as Gaeta or Kalamata), pitted,chopped; 3 tablespoons pine nuts, toasted; 3 tablespoons chopped fresh basil; 3 tablespoons chopped fresh Italian parsley; 2 tablespoons drained capers, chopped; 2 medium garlic cloves, minced; 2 anchovy fillets, minced; 1/2 teaspoon (scant) salt; 5 tablespoons olive oil

13 ingredients

22 steps

Ingredients

3 medium-size red bell peppers
3 medium-size yellow bell peppers
2 tablespoons raisins
1 cup fresh breadcrumbs from French bread
1/4 cup brine-cured black olives (such as Gaeta or Kalamata), pitted,chopped
3 tablespoons pine nuts, toasted
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh Italian parsley
2 tablespoons drained capers, chopped
2 medium garlic cloves, minced
2 anchovy fillets, minced
1/2 teaspoon (scant) salt
5 tablespoons olive oil

Directions

1

Lightly oil 13 x 9-inch baking dish.
2

Char peppers over gas flame or in broiler until blackened on all sides but not soft.
3

Wrap in paper bag and let stand 10 minutes.
4

Peel peppers.
5

Cut lengthwise in half.
6

Cut out stems and scrape out seeds.
7

Arrange peppers, cut side up, in single layer in prepared dish.
8

Preheat oven to 350F.
9

Place raisins in small bowl.
10

Add enough hot water to cover.
11

Let stand 10 minutes.
12

Drain raisins; chop coarsely.
13

Place in medium bowl.
14

Add breadcrumbs and next 8 ingredients; toss to combine.
15

Season with pepper.
16

Mix in 3 tablespoons oil.
17

Spoon into peppers.
18

Drizzle 2 tablespoons oil over.
19

(Can be made 6 hours ahead.
20

Cover and chill.)
21

Bake until peppers are heated through but still hold their shape, about 30 minutes.
22

Serve hot or at room temperature.