Bell Peppers Filled with Capers, Olives, Anchovies, Raisins
| Yield: | 1 Servings |
| Categories: |
| 3 | Medium-size red bell peppers | |
| 3 | Medium-size yellow bell peppers | |
| 2 | tb | Raisins |
| 1 | c | Fresh breadcrumbs from French bread |
| 1/4 | c | Brine-cured black olives (such as Gaeta or Kalamata), pitted, chopped |
| 3 | tb | Pine nuts; toasted |
| 3 | tb | Chopped fresh basil |
| 3 | tb | Chopped fresh Italian parsley |
| 2 | tb | Drained capers; chopped |
| 2 | md | Garlic cloves; minced |
| 2 | Anchovy fillets; minced | |
| 1/2 | ts | (scant) salt |
| 5 | tb | Olive oil |
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