Roasting Oven Environment
- 6 sweet yellow or red peppers
- 1/ cup fresh bread crumbs
- 6 anchovy filets, chopped
- 2 Tablespoons capers, chopped
- 2 Tablespoons pine nuts
- 2 Tablespoons currants
- 2 Tablespoons finely chopped parsley
- Salt and pepper
- Olive oil for drizzling
Char peppers in oven (see protocol below), remove and set aside to cool. Once cool enough to touch peel off charred skin and remove seeds. Slice each pepper into halves length wise. Combine bread crumbs, anchovy, capers, pine nuts, currants and parsley. Drizzle a small amount of olive oil (just enough to make a paste). Add salt and pepper to taste.
Divide mixture among peppers, stuffing into center of each pepper half and folding over edges to close. Place in roasting pan seam down. Drizzle with olive oil and bake until heated through about 5-8 minutes.
To Char Peppers: Place red peppers onto sheet pan and set into oven during perimeter burn of oven startup. Blacken skin on peppers turning once or twice to evenly char. (Do not overcook peppers and dehydrate). Peppers should blackened on outside with a tender and juicy interior. Remove from oven, place into bowl and let rest uncovered until cool enough to touch. Once cool, remove peppers from bowl and slip the charred skin from peppers and remove seeds. Do not rinse with water.