Stuffed Peppers - {Peperoni Ripieni}

Recipe Ingredients

4 cups	948ml	Yellow or red bell peppers - roasted, peeled, (large)
		And seeded yet left intact
1/2 cup	80g / 2.8oz	Golden raisins
2 cups	292g / 10oz	Fresh bread crumbs - toasted in a 400
		Degree oven for 2 minutes
1/2 cup	118ml	Capers - rinsed
4 oz	113g	Gaeta olives - pitted, and
		Coarsely chopped
4		Garlic cloves - crushed and minced
1 cup	237ml	Grated pecorino
2 1/2 tablespoons	37ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Red wine
2 tablespoons	30ml	Sherry vinegar

Recipe Instructions

Preheat the oven to 375 degrees.

In a large bowl, combine the raisins, bread crumbs, capers, olives, garlic, pecorino, oil, salt and pepper and mix well with hands to form a smooth mixture. Divide the mixture into 4 equal portions and stuff each pepper with 1/4 of the mixture, taking care not to tear the sides of the peppers.

In a shallow casserole, arrange the peppers and add the wine and the vinegar. Cook in the oven for 30 minutes, until just starting to darken, basting occasionally. Serve immediately, or cool and serve at room temperature.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A08) - from the TV FOOD NETWORK

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