This is another one of those recipes that doesn’t require much cooking, its more about assembly of good ingredients, and its also quanto basta, to your taste.
ingredients
directions
To roast your peppers in an oven: put the top rack as high as it goes without having the peppers hit the elements. Turn the oven to 400ºF. Put the whole peppers on a sheet pan and slide them in. When the top side blackens and softens turn them over and
Once the peppers are fully blackened let them rest in a paper bag for about 15 minutes so that as they cool down the steam loosens the skin. Peel off the skin. Halve them, remove and discard the seeds and flatten them out.
For the filling: You can do this in a food processor, or like I do it on a cutting board with a mezzaluna. When I make this I eyeball the ingredients and taste as I go along to get the balance I like, so I urge you to do the same. Finely chop the capers, olives, walnuts and parsley. Put that in a bowl and add in breadcrumbs and finely grated pecorino and parmigiano. Add the olive oil, salt and pepper to taste and combine until it binds together. If you find that it’s not holding together you can also add a little bit of water.
You’re looking for a consistency that’s like a stuffing, but not too dense. Lay out your pepper halves. Add the filling to the top of each half and roll up. Top with some freshly chopped parsley.
This can sit in your fridge for a few days and will become more flavourful the longer it sits.