Adapted from Pure Simple Cooking by Diana Henry. A more American version of this recipe was a family favorite growing up. This is even better.
Serves 6
3 c. fresh breadcrumbs
1/3 c. currants
6 Tbls. pine nuts, toasted
1/4 c. capers
4 tsp. pitted black olives
1/4 c. fresh parsley, finely chopped
1/4 c. fresh mint leaves, finely chopped
1/4 c. good olive oil, plus more for drizzling
6 lg. red bell peppers, halved and seeded
Optional: chopped red chilies or red pepper flakes, a few chopped anchovies or some sauted spicy sausage can also be added to this stuffing.
Preheat oven to 350. Mix together all ingredients. Taste. Add salt if needed. Put pepper halves in an ovenproof baking dish and spoon stuffing into them. Drizzle generously with olive oil over the top and bake for 1 hour. Serve hot or let cool to room temperature.
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