Stuffed Peppers---Peperoni Ripieni

Ingredients

• 2 cups bread crumbs fresh toasted for 2 minutes
• 0.5 cup capers rinsed
• 4 cloves garlic minced crushed
• 0.5 cup golden raisins 
• 2.5 tablespoons olive oil extra-virgin
• 4 ounces gaeta olives pitted coarsely chopped
• 1 cup pecorino grated
• 1 cup red wine 
• 4 servings salt and pepper to taste
• 2 tablespoons sherry vinegar 
• 4 large bell peppers red yellow peeled seeded

Equipment

• bowl
• oven

Directions

1. Preheat the oven to 375 degrees F.
2. In a large bowl, combine the raisins, bread crumbs, capers, olives, garlic, pecorino, oil, salt and pepper and mix well with hands to form a smooth mixture. Divide the mixture into 4 equal portions and stuff each pepper with 1/4 of the mixture, taking care not to tear the sides of the peppers.
3. In a shallow casserole, arrange the peppers and add the wine and the vinegar. Cook in the oven for 30 minutes, until just starting to darken, basting occasionally.
4. Serve immediately, or cool and serve at room temperature.