Ingredients
4largered bell peppers
vegetable oil
2tbspparsley,minced
1tbspcapers,minced, drained
1tbsp.extra-virgin olive oil
1smallgarlic clove
salt and freshly ground pepper
½lbbuffalo mozzarella
2ozflat anchovies
Preparation
Preheat the oven to 500 degrees F. On a baking sheet, lightly rub the bell peppers with vegetable oil.
Roast for about 20 minutes, turning the peppers halfway through, until blackened in spots. Transfer the peppers to a bowl, cover with plastic and let cool.
Peel the peppers and cut them lengthwise into thirds; discard the stems, cores and seeds.
In a small bowl, combine the parsley with the capers, olive oil and garlic and season lightly with salt and pepper.
Spread the peppers on a work surface.
Lay the mozzarella sticks on the short ends and top with the anchovies.
Spoon the parsley mixture on top and roll into tight cylinders.
Trim the ends and cut the rolls in half.
Skewer with toothpicks and serve.
