Name: Bell Peppers Filled with Capers, Olives, Anchovies, Raisins
Ingredients: 3 Medium-size red bell peppers; 3 Medium-size yellow bell peppers; 2 tb Raisins; 1 c Fresh breadcrumbs from French bread; 1/4 c Brine-cured black olives (such as Gaeta or Kalamata), pitted, chopped; 3 tb Pine nuts; toasted; 3 tb Chopped fresh basil; 3 tb Chopped fresh Italian parsley; 2 tb Drained capers; chopped; 2 md Garlic cloves; minced; 2 Anchovy fillets; minced; 1/2 ts (scant) salt; 5 tb Olive oil

How to Turn a Disagreement into a Feud: 1. Be sure to develop and maintain a healthy fear of conflict, letting your own feelings build up so you are in an explosive frame of mind. 2. If you must state your concerns, be as vague and general as possible. Then the other person cannot do anything practical to change the situation. 3. Assume you know all the facts and you are totally right. The use of a clinching Bible verse is helpful. Speak prophetically for truth and justice; do most of the talking. 4. With a touch of defiance, announce your willingness to talk with anyone who wishes to discuss the problem with you. But do not take steps to initiate such conversation. 5. Latch tenaciously onto whatever evidence you can find that shows the other person is merely jealous of you. 6. Judge the motivation of the other party on any previous experience that showed failure or unkindness. Keep track of any angry words. 7. If the discussion should, alas, become serious, view the issue as a win/lose struggle. Avoid possible solutions and go for total victory and unconditional surrender. Don't get too many options on the table. 8. Pass the buck! If you are about to get cornered into a solution, indicate you are without power to settle; you need your partner, spouse, bank, whatever (Ron Kraybill).

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CATEGORY	CUISINE	TAG	YIELD
Grains	Italian		1	Servings

INGREDIENTS

3		Medium-size red bell peppers
3		Medium-size yellow bell peppers
2	tb	Raisins
1	c	Fresh breadcrumbs from French bread
1/4	c	Brine-cured black olives (such as Gaeta or Kalamata), pitted, chopped
3	tb	Pine nuts; toasted
3	tb	Chopped fresh basil
3	tb	Chopped fresh Italian parsley
2	tb	Drained capers; chopped
2	md	Garlic cloves; minced
2		Anchovy fillets; minced
1/2	ts	(scant) salt
5	tb	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
<[email protected]> on Oct 10, 1997

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