Peperoni Arrostiti Ripieni

• 4 very large, fleshy yellow or red bell peppers
• Fine sea salt
• 2 cups just-made fine bread crumbs, lightly toasted
• 1/2 cup capers preserved under salt, rinsed and dried
• 1/2 cup golden raisins, plumped in warm red wine
• 4 ounces black and green Sicilian or Greek olives, lightly crushed with a mallet, stones removed, and coarsely chopped
• 4 fat cloves garlic, peeled, crushed, and finely minced
• 1 cup just-grated pecorino
• 6 tablespoons extra-virgin olive oil
• 1 cup good red wine
• 2 tablespoons good red wine vinegar

1. Roast the peppersover a wood fire, under a broiler, in a hot oven, over a gas flameuntil their skins are blackened and charred, their flesh tender.
2. Place the roasted peppers immediately into a paper bag, folding it down tightly over them.
3. Leave the parcel in a bowl, to catch the juices that will likely escape.
4. Preheat the oven to 375 degrees.
5. When the peppers have cooled thoroughly, relieve them of their charred skins, which will slip off like pajamas.
6. Take care to leave the stems intact and the peppers unwounded.
7. Slit the peppers with a small, sharp knife, along a horizontal edgeabout a 4-inch incisionand carefully scoop out their seeds.
8. Sprinkle a generous pinch of sea salt into the interior of each and set them aside.
9. In a large bowl, combine the bread crumbs, capers, raisins, olives, garlic, pecorino, and 2 tablespoons of the oil, working the ingredients into a well-amalgamated paste.
10. With your hands or a small spoon, fill the peppers with the paste, dividing it equally among them, urging it into the far reaches of each pepper.
11. Position the peppers, reclining, in a shallow terra-cotta or enameled cast-iron casserole.
12. Combine the wine and the vinegar and douse the peppers.
13. Place the peppers in the oven and braise them for 1/2 hour, basting with their juices twice during the process.
14. Remove the peppers from the oven and permit them to cool to room temperature.
15. They can wait up to 24 hours, covered and left in a cool placenot in the refrigerator.
16. When you are ready to present them, drop threads of the remaining olive oil over them and carry them to table in their braising dish.
17. Offer good bread for the irresistible juices and jugs of red wine.
18. The peppers will support a very slight reheating should one wish to serve them tepid, but it is at cool room temperature that they are most gorgeous.

very, salt, bread crumbs, capers preserved under salt, golden raisins, black, garlic, pecorino, extravirgin olive oil, red wine, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/peperoni-arrostiti-ripieni-391128 (may not work)