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1.
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Preheat your oven to 450 degrees F.
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2.
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Wash peppers, trim the tops and bottoms, cut in half VERTICALLY and remove the seeds and insides.
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Place skin side down onto a sheet pan and cook for approximately 10 minutes until peppers are softened.
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3.
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Turn the oven to the broiler setting.
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Flip peppers so skin side is facing up.
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Return to oven for approximately 3-5 minutes or until skin is blistered/charred.
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CAREFULLY transfer peppers to a paper bag.
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Seal and set aside.
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4.
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WHILE peppers are resting, place 3/4 cup of breadcrumbs into a bowl with parsley, oregano, garlic, capers, a pinch of salt and a generous grating of pepper.
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Stir with fork to combine.
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Add oil, stir well to combine.
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If mixture is not somewhat paste-like then add more oil.
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5.
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When peppers are cool enough to work with without burning yourself, peel the blistered/charred skins off and discard.
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Skins should remove easily.
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6.
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To assemble peppers: place peppers skin side down, spoon enough breadcrumb mixture on to cover the top.
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Pat down using your finger or the back of a spoon.
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GENTLY roll the pepper and secure it with toothpick(s).
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Continue until all peppers are rolled.
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Set aside.
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7.
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Place enough oil into a deep sided Dutch oven or fry machine and heat oil to 350 degrees.
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8.
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WHILE oil is heating prepare your dredging bowls: 1 bowl with flour, 1 bowl with beaten eggs, and final bowl with breadcrumbs.
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Take your rolled peppers and place them into the flour and lightly coat them.
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Tapping off any excess flour, transfer to egg to coat and then finally to breadcrumbs.
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Continue until all peppers are complete.
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9.
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Place peppers into heated oil and cook until golden.
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This will only take 2-3 minutes.
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CAREFULLY remove peppers with a slotted spoon and transfer to a plate lined with paper towels.
