Ingredients
- 4 yellow bell peppers
- 4 red bell peppers
- 3 tbsp capers, rinsed, chopped if large
- 3 tbsp chopped imported black olives
- 8 salted anchovy fillets, rinsed and chopped
- 3 tbsp pine nuts
- Salt, to taste
- 3/4 cup extra virgin olive oil
- 1 1/2 cups fresh bread crumbs
Preparation
Step 1
Prepare a charcoal fire or preheat a gas grill on high for 15 minutes. Roast the peppers in the fire until their skins blister black on all sides, about 40 minutes. When cool enough to handle, peel, core, seed, rinse and quarter the peppers. Drain for a few hours or damp-dry with paper towels.
In a large bowl, toss the peppers with the capers, olives, anchovies, and pine nuts and season with salt.
Preheat the oven to 425 degrees F. Lightly oil a 8- or 9-inch square baking pan with 1 tablespoon of the olive oil and fill with the pepper mixture, pushing down to make sure it is compact. Sprinkle the bread crumbs over the peppers and lightly drizzle them with the remaining olive oil. Bake until the top is golden, about 35 minutes. Serve warm or at room temperature.