Bell Peppers Filled With Capers, Olives, Anchovies, Raisi
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Bell Peppers Filled With Capers, Olives, Anchovies, Raisi
  Peppers    Capers  
Last updated 6/12/2012 1:08:20 AM. Recipe ID 34763. Report a problem with this recipe.
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      Title: Bell peppers filled with capers, olives, anchovies, raisi
 Categories: None
      Yield: 1 Servings
 
      3    Medium-size red bell peppers
      3    Medium-size yellow bell
           -peppers
      2 tb Raisins
      1 c  Fresh breadcrumbs from
           -French bread
    1/4 c  Brine-cured black olives
           -(such as Gaeta or
           -Kalamata), pitted, chopped
      3 tb Pine nuts; toasted
      3 tb Chopped fresh basil
      3 tb Chopped fresh Italian
           -parsley
      2 tb Drained capers; chopped
      2 md Garlic cloves; minced
      2    Anchovy fillets; minced
    1/2 ts (scant) salt
      5 tb Olive oil
 
  Lightly oil 13x9-inch baking dish. Char peppers over gas flame or in
  broiler until blackened on all sides but not soft. Wrap in paper bag
  and let stand 10 minutes. Peel peppers. Cut lengthwise in half. Cut
  out stems and scrape out seeds. Arrange peppers, cut side up, in
  single layer in prepared dish.
  
  Preheat oven to 350 deg. F. Place raisins in small bowl. Add enough
  hot water to cover. Let stand 10 minutes. Drain raisins; chop
  coarsely. Place in medium bowl. Add breadcrumbs and next 8
  ingredients; toss to combine. Season with pepper. Mix in 3
  tablespoons oil. Spoon into peppers. Drizzle 2 tablespoons oil over.
  (Can be made 6 hours ahead. Cover and chill.) Bake until peppers are
  heated through but still hold their shape, about 30 minutes. Serve
  hot or at room temperature.
  
  Makes 6 Servings This classic starter highlights many of the
  distinctive flavors of southern Italian cooking. Pour a rich
  Taurasi-Campania's best red wine-during the meal, or if you prefer
  something lighter, try to find a red Lacryma Christi del Vesuvio from
  a top-quality producer. 




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Recipe ID 34763 (Apr 03, 2005)

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