- Ingredients For 6 Persons
6 yellow peppers
extra-virgin olive oil
12 tbsp breadcrumbs
3 tbsp sultanas
30 pitted black olives
12 cherry tomatoes (cut into quarters)
6 anchovy fillets (preferably salted)
3 tbsp salted capers
Preheat the oven to 375° F. Roast the peppers, remove the skins and rinse them in water. Remove the stems, seeds and filaments but keep them whole. Soak the sultanas for 10 minutes in a bit of water. Wash the salt from the anchovy fillets, dry them and cut them in small pieces. Place them on a towel. Chop the parsley and basil leaves.
Heat 1/2 cup olive oil in a large frying pan. Add the breadcrumbs and cook over moderate heat, stirring constantly with a wooden spoon. When the crumbs have toasted lightly in the oil, add the raisins, olives, anchovies, parsley, basil and capers. Mix thoroughly and if the filling should be too dry, stir in a tablespoon or two of oil. Put the tomatoes equally into the peppers, drizzle with olive oil then fill the peppers with the mixture.
Pour a bit of oil in a deep baking dish and arrange the peppers in it in an upright position, standing on their bases. Baste the peppers with a little olive oil. Put the peppers in a 375° F. oven and bake for about 1 hour.
The dish can be served hot or cold