Stuffed Peppers Peperoni Ripieni
Ingredients
- 4 large yellow or red bell peppers, roasted, peeled, and seeded yet left intact
- 1/2 cup golden raisins
- 2 cups fresh bread crumbs, toasted in a 400 degree F oven for 2 minutes
- 1/2 cup capers, rinsed
- 4 ounces Gaeta olives, pitted and coarsely chopped
- 4 cloves garlic, crushed and minced
- 1 cup pecorino, grated
- 2 1/2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 1 cup red wine
- 2 tablespoons sherry vinegar
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