Bell Peppers Filled With Capers, Olives, Anchovies,

Name: Bell Peppers Filled With Capers, Olives, Anchovies, Raisins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 med -size red bell peppers; 3 med -size yellow bell peppers; 2 Tbsp. Raisins; 1 c. Fresh breadcrumbs from French bread; 1/4 c. Brine-cured black olives (such as Gaeta or possibly Kalamata), pitted, minced; 3 Tbsp. Pine nuts, toasted; 3 Tbsp. Minced fresh basil; 3 Tbsp. Minced fresh Italian parsley; 2 Tbsp. Liquid removed capers, minced; 2 med Garlic cloves, chopped; 2 x Anchovy fillets, chopped; 1/2 tsp (scant) salt; 5 Tbsp. Extra virgin olive oil

Servings: persons

3 med -size red bell peppers
3 med -size yellow bell peppers
2 Tbsp. Raisins
1 c. Fresh breadcrumbs from French bread
1/4 c. Brine-cured black olives (such as Gaeta or possibly Kalamata), pitted, minced
3 Tbsp. Pine nuts, toasted
3 Tbsp. Minced fresh basil
3 Tbsp. Minced fresh Italian parsley
2 Tbsp. Liquid removed capers, minced
2 med Garlic cloves, chopped
2 x Anchovy fillets, chopped
1/2 tsp (scant) salt
5 Tbsp. Extra virgin olive oil

1
Lightly oil 13x9-inch baking dish.
2
Char peppers over gas flame or possibly in broiler till blackened on all sides but not soft.
3
Wrap in paper bag and let stand 10 min.
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 deg.
9
F. Place raisins in small bowl.
10
Add in sufficient warm water to cover.
11
Let stand 10 min.
12
Drain raisins; chop coarsely.
13
Place in medium bowl.
14
Add in breadcrumbs and next 8 ingredients; toss to combine.
15
Season with pepper.
16
Fold in 3 Tbsp.
17
oil.
18
Spoon into peppers.
19
Drizzle 2 Tbsp.
20
oil over.
21
(Can be made 6 hrs ahead.
22
Cover and chill.)
23
Bake till peppers are heated through but still hold their shape, about 30 min.
24
Serve warm or possibly at room temperature.
25
Makes 6 Servings This classic starter highlights many of the distinctive flavors of southern Italian cooking.
26
Pour a rich Taurasi-Campania's best red wine-during the meal, or possibly if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer.
27
Nancy Verde

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 med -size red bell peppers, 3 med -size yellow bell peppers, 2 Tbsp. Raisins, 1 c. Fresh breadcrumbs from French bread, and more.

Yes, Bell Peppers Filled With Capers, Olives, Anchovies, Raisins Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bell Peppers Filled With Capers, Olives, Anchovies, Raisins Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions