Bell Peppers Filled With Capers, Olives, Anchovies, Raisi

Let us cleave to Christ more closely, love Him more heartily, live to Him more thoroughly, copy Him more exactly, confess Him more boldly, follow Him more fully. Religion like this will always bring its own reward. Worldly people may laugh at it. Weak brethren may think it extreme. But it will wear well. At even time it will bring us light. In sickness it will bring us peace. In the world to come it will give us a crown of glory that will not fade away.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian		1	Servings

INGREDIENTS

3		Medium-size red bell peppers
3		Medium-size yellow bell
		peppers
2	T	Raisins
1	c	Fresh breadcrumbs from
		French bread
1/4	c	Brine-cured black olives
		such as Gaeta or
		Kalamata pitted
		chopped
3	T	Pine nuts, toasted
3	T	Chopped fresh basil
3	T	Chopped fresh Italian
		parsley
2	T	Drained capers, chopped
2		Garlic cloves, minced
2		Anchovy fillets, minced
1/2	t	scant salt
5	T	Olive oil

INSTRUCTIONS

Lightly oil 13x9-inch baking dish. Char peppers over gas flame or in
broiler until blackened on all sides but not soft. Wrap in paper bag
and let stand 10 minutes. Peel peppers. Cut lengthwise in half. Cut
out stems and scrape out seeds. Arrange peppers, cut side up, in
single layer in prepared dish.  Preheat oven to 350 deg. F. Place
raisins in small bowl. Add enough  hot water to cover. Let stand 10
minutes. Drain raisins; chop  coarsely. Place in medium bowl. Add
breadcrumbs and next 8  ingredients; toss to combine. Season with
pepper. Mix in 3  tablespoons oil. Spoon into peppers. Drizzle 2
tablespoons oil over.  (Can be made 6 hours ahead. Cover and chill.)
Bake until peppers are  heated through but still hold their shape,
about 30 minutes. Serve  hot or at room temperature.  Makes 6 Servings
This classic starter highlights many of the  distinctive flavors of
southern Italian cooking. Pour a rich  Taurasi-Campania's best red
wine-during the meal, or if you prefer  something lighter, try to find
a red Lacryma Christi del Vesuvio from  a top-quality producer. Nancy
Verde Barr, Bon Appetit, May 1997  Posted to MC-Recipe Digest V1 #835
by Leon & Miriam Posvolsky  <miriamp@pobox.com> on Oct 10, 1997

A Message from our Provider:

“Questioning God? He made the brain cells you think with”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1497 Calories From Fat: 907 Total Fat: 103.5g Cholesterol: 6.8mg Sodium: 2823.9mg Potassium: 1831.8mg Carbohydrates: 122.3g Fiber: 22.8g Sugar: 23.3g Protein: 34.4g

Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid