Peperoni Imbottiti

Serves: 3

Halle Leffler

1 January 1970

Based on User reviews:

49

Spice

51

Sweetness

51

Sourness

37

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

3 medium

Red Bell Pepper

3 medium

Yellow Bell Pepper

2 tbsps

Raisin

3 tbsps

Pine Nut (toasted)

3 tbsps

Basil (chopped fresh)

3 tbsps

Italian Parsley (chopped fresh)

2 tbsps

Capers (drained, chopped)

2 medium

Garlic Cloves (minced)

2

Anchovy Fillets (minced)

1 tsp

Salt (scant)

5 tbsps

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 350°F

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

23

Lightly oil 13 x 9-inch baking dish

24

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

25

Wrap in paper bag and let stand 10 minutes

26

Peel peppers

27

Cut lengthwise in half

28

Cut out stems and scrape out seeds

29

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

30

Preheat oven to 350°F

31

Place raisins in small bowl

32

Add enough hot water to cover

33

Let stand 10 minutes

34

Drain raisins; chop coarsely

35

Place in medium bowl

36

Add breadcrumbs and next 8 ingredients; toss to combine

37

Season with pepper

38

Mix in 3 tablespoons oil

39

Spoon into peppers

40

Drizzle 2 tablespoons oil over

41

(Can be made 6 hours ahead

42

Cover and chill

43

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

44

Serve hot or at room temperature