Stuffed Rolled Capsicum / Bell Peppers

• 4 large red capsicums
• 2 tablespoons dried breadcrumbs
• olive oil
• 1 tablespoon pine nuts
• 14 cup fresh breadcrumb
• 1 tablespoon flat leaf parsley, finely chopped
• 1 teaspoon capers
• 3 teaspoons raisins
• 8 anchovy fillets, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 small olive, to serve

1. Preheat oven to 200c (180c with fan forced).
2. Roast capsicums for about 10 mins until skins are charred & can be peeled off easily.
3. Peel skin from capsicums, then halve or quarter lengthways.
4. Remove seeds & discard.
5. Mix the filling ingredients together, adding salt & pepper to taste & set aside.
6. Lay capsicum pieces on a dry surface & divide the filling between them.
7. Roll up to enclose & secure with a wooden toothpick.
8. Place on a baking tray & sprinkle liberally with dried breadcrumbs & drizzle with a little olive oil.
9. Bake for 15-20 minutes.
10. Serve warm or cold with a bowl of olives on the side.

red capsicums, breadcrumbs, olive oil, nuts, fresh breadcrumb, flat leaf parsley, capers, raisins, anchovy, extra virgin olive oil, olive

Taken from www.food.com/recipe/stuffed-rolled-capsicum-bell-peppers-210003 (may not work)