- 1 1/2 tablespoons golden raisins
- 4 large red or yellow bell peppers
- 1 1/2 tablespoons chopped capers
- 1 1/2 tablespoons pine nuts, lightly toasted
- 2 rinsed and boned salted anchovies or 4 small oil-packed anchovy fillets,
- 1/3 cup dry bread crumbs
- 1 1/2 tablespoons minced fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil plus more for brushing
Soak the raisins in a small bowl of hot water until softened, about 15 minutes. Meanwhile, roast the peppers directly over a gas flame or under a broiler, turning frequently, until the skins are charred all over and the peppers just begin to collapse. Transfer them to a bowl, cover tightly with plastic wrap and let steam for 20 minutes. Peel, core and seed the peppers. Cut them lengthwise into quarters, removing any membranes as you go.
Preheat the oven to 425°. In a small bowl, combine the capers, pine nuts, anchovies, bread crumbs, parsley and drained raisins. Season with salt and black pepper and add the olive oil to make a thick paste.
Lightly brush a baking sheet with olive oil. On a large work surface, lay out all the pepper pieces, skinned sides down; place a heaping teaspoon of the stuffing at the widest end of each piece. Beginning at that end, firmly roll up the peppers and secure with toothpicks.
Bake the stuffed peppers for about 15 minutes, or until they are warmed through and the tops are lightly browned. Serve immediately or at room temperature.