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Stuffed Pepper Rolls

Sweet and savory stuffed peppers from the south of Italy.
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Servings: 4 -5
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet peppers red, yellow and orange
  • 1/2 cup bread crumbs
  • 3-4 Tablespoons extra virgin olive oil
  • 2 1/2 Tablespoons capers
  • 1/4 cup raisins or currants
  • 1/4 cup small black olives coarsely chopped (if you can get them, use Gaeta olives from Rome. They have a unique, delicious flavor)
  • 3 Tablespoons pine nuts
  • 2 Tablespoons Italian parsley finely chopped

Method
 

  1. Roast the peppers as indicated in the above recipe, but after roasting, cut the peppers in half. Remove seeds, spines and tops.
  2. In a medium-sized bowl, mix together the bread crumbs and olive oil.
  3. Add capers, raisins, olives, pine nuts and parsley. Mix until uniform.
  4. Prepare a 8 x 8 casserole dish with a thin coat of olive oil.
  5. Preheat oven to 375 degrees F.
  6. Lay a pepper skin side down on a cutting board with the widest end of the pepper closest to you. Put 2 teaspoons of filling at the widest end of the pepper. Carefully roll up the pepper around the filling. Place the rolled up pepper on the baking dish with the open end down. Continue filling and rolling all of the pepper halves.
  7. If you have leftover filling, sprinkle it over the top of the rolled up peppers.
  8. Gently drizzle olive oil over the peppers and bake at 375 degrees F for 20 minutes.
  9. 10. Enjoy the sweet and savory flavors of this dish with a nice glass of Sauvignon Blanc.

Notes

The capers, raisins, pine nuts and olives marry with the sweet pepper to create a succulent, umami flavor.