- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 30 mins soaking
- Effort: easy
- 2 tbsp olive oil
- 4 red peppers
- watercress, to serve
For the filling
- 50 g golden raisins
- 50 g capers, drained and rinsed
- 50 g pine nuts, lightly toasted
- 100 g fresh breadcrumbs, from brown bread
- 4 tbsp roughly chopped mint
- 2 tbsp olive oil, plus extra 2 tbsp for drizzling
1. Soak the raisins for the filling in a bowl of warm water for 30 minutes, then drain.
2. Meanwhile, rub the 2 tablespoons of olive oil all over the peppers, then cook them on a foil-lined baking tray under a preheated hot grill for about 20 minutes, turning occasionally, until blackened all over. Put the roasted peppers into a plastic bag, seal and allow them to cool.
3. Preheat the oven to 180C/gas 4.
4. Remove the peppers from the bag and peel off the skins. Break the peppers in half then remove the seeds and stalks.
5. To make the filling, combine the drained raisins, capers, pine nuts, breadcrumbs and chopped mint in a large bowl. Stir in 2 tablespoons of the olive oil, season and mix well.
6. Lay out the eight pepper pieces on a board and put a spoonful of the filling on each at their widest end. Carefully roll the peppers up and secure each one with a cocktail stick.
7. Lay the pepper rolls in a roasting tin, join sides down, then drizzle with 2 tablespoons of olive oil. Season with salt and pepper and warm the rolls in the oven for 10 minutes. Serve on a bed of watercress.
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