Recipe - Bell Peppers Filled With Capers Olives Anchovies Raisins

3 Mediumsize red bell peppers
3 Mediumsize yellow bell
peppers
2 tablespoon Raisins
1 cup Fresh breadcrumbs from
French bread
One fourth cup Brinecured black olives
(such as Gaeta or
Kalamata), pitted, chopped
3 tablespoon Pine nuts; toasted
3 tablespoon Chopped fresh basil
3 tablespoon Chopped fresh Italian
parsley
2 tablespoon Drained capers; chopped
2 md Garlic cloves; minced
2 Anchovy fillets; minced
One half teaspoon (scant) salt
5 tablespoon Olive oil

Lightly oil 13x9inch baking dish. Char peppers over gas flame or in
broiler until blackened on all sides but not soft. Wrap in paper bag and
let stand 10 minutes. Peel peppers. Cut lengthwise in half. Cut out stems
and scrape out seeds. Arrange peppers, cut side up, in single layer in
prepared dish.

Preheat oven to 350 deg. F. Place raisins in small bowl. Add enough hot
water to cover. Let stand 10 minutes. Drain raisins; chop coarsely. Place
in medium bowl. Add breadcrumbs and next 8 ingredients; toss to combine.
Season with pepper. Mix in 3 tablespoons oil. Spoon into peppers. Drizzle 2
tablespoons oil over. (Can be made 6 hours ahead. Cover and chill.) Bake
until peppers are heated through but still hold their shape, about 30
minutes. Serve hot or at room temperature.

Makes 6