• Ingredients: 21
  • Serves: 6

Peperoni imbottiti with raisins, fresh breadcrumbs from french bread, brine-cured black olives , pitted,chopped, pine nuts, toasted, chopped fresh basil, chopped fresh italian parsley, drained capers, chopped, medium garlic cloves, minced, anchovy fillets, minced, salt, olive oil.

Ingredients

  • 2 tbsps. raisins
  • 1 cup fresh breadcrumbs from French bread
  • 1/4 cup brine-cured black olives , pitted,chopped
  • 3 tbsps. pine nuts, toasted
  • 3 tbsps. chopped fresh basil
  • 3 tbsps. chopped fresh Italian parsley
  • 2 tbsps. drained capers, chopped
  • 2 medium garlic cloves, minced
  • 2 anchovy fillets, minced
  • 1/2 tsp. salt
  • 5 tbsps. olive oil

Accompaniments:

  • potato chips
  • assorted raw vegetables such as cherry tomatoes, trimmed radishes, cucumber spears, celery sticks

For glaze

EQUIPMENT:

  • ungreased cookie sheets
  • 1 1/4-inch cookie scoop or a measuring tsp.

Equipment

  • Two 12- by 17-inch cookie sheets or inverted half-size sheet pans, lined with parchment or foil

Special equipment

  • Iron skillet or crêpe pan
  • Flexible metal or plastic spatula

For assembly

Directions

  1. Step 1 Lightly oil 13 x 9-inch baking dish. Char peppers over gas flame or in broiler until blackened on all sides but not soft.

    For this step you will need

  2. Step 2 Wrap in paper bag and let stand 10 minutes. Peel peppers. Cut lengthwise in half. Cut out stems and scrape out seeds.
  3. Step 3 Arrange peppers, cut side up, in single layer in prepared dish.
  4. Step 4 Preheat oven to 350°F. Place raisins in small bowl. Add enough hot water to cover. Let stand 10 minutes.

    For this step you will need

  5. Step 5 Drain raisins; chop coarsely. Place in medium bowl. Add breadcrumbs and next 8 ingredients; toss to combine.

    For this step you will need

  6. Step 6 Season with pepper. Mix in 3 tablespoons oil. Spoon into peppers. Drizzle 2 tablespoons oil over. (Can be made 6 hours ahead.

    For this step you will need

  7. Step 7 Cover and chill.) Bake until peppers are heated through but still hold their shape, about 30 minutes.
  8. Step 8 Serve hot or at room temperature.

Nutrition information

Calories 281 Carbohydrates 30 g (10%)
Fat 17 g (26%) Protein 6 g (11%)
Saturated Fat 2 g (11%) Sodium 531 mg (22%)
Polyunsaturated Fat 3 g Fiber 4 g (15%)
Monounsaturated Fat 10 g Cholesterol 1 mg (0%)